Ingredients:

  • 2 cups (480ml) heavy whipping cream (minimum 36% milkfat)
  • 1/2 tsp (3g) fine sea salt
  • 2 cups (480ml) ice-cold water

Instructions:

  1. Pour the heavy cream into a food processor or stand mixer bowl. Start on medium-low speed, then increase to high. Continue churning until the cream breaks and distinct yellow clumps of butter separate from the thin, milky buttermilk.
  2. Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl to separate the butter solids from the buttermilk.
  3. Place the butter solids into a bowl of ice-cold water. Knead and squeeze the butter with a spoon or your hands, repeating the process 2–3 times until the rinse water remains clear.
  4. Use a spatula to press out any remaining water pockets. Fold in the sea salt if desired, then shape the butter into a log using parchment paper or press it into a small container.