Homemade Butter Recipe (From Heavy Cream)

Pour the cold cream into a deep bowl. Beat with a mixer until it first turns into whipped cream, then keep going until it breaks and looks grainy.

Once you see yellow butter clumps and a thin liquid, stop mixing. Strain off the liquid (buttermilk) and save it if you want for other recipes.

Gather the butter into a mass. Add the ice-cold water, gently swish and press the butter, then pour off the cloudy water. If needed, do a quick extra rinse with a couple tablespoons of cold water until the water runs clearer.

Press the butter with a spatula (or wrap in clean cloth) to squeeze out excess water. Shape into a small block or pack into a jar.

Use right away, or keep in an airtight container in the fridge. For longer storage, freeze it.