Homemade Butter in 3 Minutes

Ingredients:

• 1 cup (240 ml) heavy cream (preferably at room temperature)
• A pinch of salt (optional, to taste)

Equipment:

• A blender, food processor, or a jar with a tight-fitting lid
• A fine-mesh strainer or cheesecloth
• A bowl

Instructions:

1. Blend the Cream:
   • Pour the heavy cream into the blender or food processor. If using a jar, fill it halfway to allow for movement.
   • Blend on medium-high speed for about 1-2 minutes. You’ll notice the cream first turns to whipped cream, then it will begin to clump and separate.
2. Watch for Separation:
   • Keep blending until you see the buttermilk separating from the butter. This should take about 3 minutes total. You’ll notice a thick yellow mass (butter) forming, and a thin, milky liquid (buttermilk) will separate.
3. Strain the Buttermilk:
   • Pour the mixture through a fine-mesh strainer or cheesecloth over a bowl to collect the buttermilk. You can save the buttermilk for baking or cooking.
4. Rinse the Butter:
   • To remove any remaining buttermilk, rinse the butter under cold water. Use a spatula to press and knead it gently to expel more liquid.
5. Add Salt (Optional):
   • If desired, sprinkle a pinch of salt over the butter and mix it in with a spatula for flavor.
6. Store the Butter:
   • Transfer the butter to a clean container or mold it into a shape you prefer. Cover and refrigerate. It will last for about a week in the fridge or up to three months in the freezer.

Enjoy!

Spread your homemade butter on toast, use it in cooking, or enjoy it however you like!