Butter

1. 1

   In a blender on medium speed, mix heavy cream and coarse salt until grainy milk curds begin to form, 8 to 10 minutes.

2. 2

   Meanwhile, set aside ice water.

3. 3

   Pour milk curds through a strainer (discard liquid) and transfer to a chilled bowl.

4. 4

   Pour 1/2 cup ice water over curds and, using a rubber spatula, press out any residual liquid, or whey.

5. 5

   Drain water when it gets cloudy, then add more water (1/2 cup at a time), press out liquid, and drain.

6. 6

   Repeat 1 or 2 times more until water stays clear.

7. 7

   Now you have butter.

8. 8

   Divide it into four 3-ounce domed glass dishes (see image) or roll into logs and wrap in parchment paper; refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.