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1
Pour the cream into the bowl of an electric mixer fitted with a whisk.
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2
Tightly cover the top of the bowl with plastic wrap, and start the mixer on medium-high speed.
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3
The cream will go through the whipped stage, thicken further, and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes.
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4
When is starts to look pebbly, it's almost done.
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5
After another minute the butter will separate, causing the liquid to splash against the plastic wrap.
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6
At this point stop the mixer.
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7
Set a strainer over a bowl.
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8
Pour the contents of the mixer into the strainer and let the buttermilk drain through.
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9
Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl - set aside.
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10
Keeping the butter in the strainer set over the first bowl, knewad it to consolidate the reamaining liquid and fat and expel the rest of the buttermilk.
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11
Knead until the texture is dense and creamy - about 5 minutes.
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12
Strain the excess liquid onto the buttermilk.
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13
Refrigerate the buttermilk.
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14
Mix salt into the butter, if you want.
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15
Transfer to an airtight container and refrigerate.
