In a blender on medium speed, mix 4 cups heavy cream and 1 1/2 tsps coarse salt until grainy milk curds begin to form, 8 to 10 minutes.
Meanwhile, set aside 2 cups ice water. Pour milk curds through a strainer (discard liquid) and transfer to a chilled bowl. Pour 1/2 cup ice water over curds and, using a rubber spatula, press out any residual liquid, or whey.
Drain water when it gets cloudy, then add more water(1/2 cup at a time),press out liquid, and drain. Repeat 1 or 2 times more until water stays clear. Now you have butter.
Divide it into four 3-ounce domed glass dishes or roll into logs and wrap in parchment paper; refrigerate.
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