• You can use a Blender or KitchenAid mixer.

  Blender: Easy, yet the butter will be pure white. (whips mass amounts of air, creating the white).

  KitchenAid: Takes a little bit longer, but the longer process creates a more yellow hue butter.

  Possible: If your food processor is large enough it may work. KitchenAid mixer is our preferred method.

How To Make Cultured Butter (Method 1)

• Use 3 cups of heavy whipping cream and ½ of Kefir cultured whole milk.

  Place the Kefir with the heavy whipping cream into a large container covered with cheesecloth so it can breathe. Place in the back of your refrigerator for 3 to 4 days. This will act as fermentation and provide a level of welcomed tang flavor. Think expensive butter...

  After removing it from the fridge, add 1 teaspoon of salt and allow it to come to room temperature.
  

Making the Homemade Butter (Method 2)

• Use 3 cups of heavy whipping cream and 1 cup of sour cream, plus 1 teaspoon of kosher salt.

  Add to either a blender or kitchen aid mixer with the whipping attachment in place.

  Method 2 does not need to ferment for 3 to 4 days as there are no live cultures that are needed for fermentation.

  Most grocery stores do not sell heavy whipping cream that has not been high-temperature pasteurized (which kills all the live cultures.) Check Whole Food Market for Kefir and others.

Whipping The Butter - What To Watch For

• Turn on your machine to medium-high. The motion needs to be fast to cause the fats and liquids to separate by quick whisking using the whipping attachment.

  The first thing you see happen is the heavy cream will whip and get thicker. This stage will happen for a while. You might even think it will not become butter, but it takes a little while. From start to finish, you're looking at 10 to 15 minutes to complete the butter-making process.

  The process is splitting the buttermilk from the milk fat.

  Once the fat separates from the buttermilk, you'll know. The fat will stick to the KitchenAid whip attachment. You will need to mix on a high setting.

  You can try using a hand mixer if you like, but the process will be much harder and more messy.

Cleaning The Butter

• The butter fat must be separated from the whey (watery stuff).

  Place the butter fat into a large bowl of water and rub the butter with your hands. You can use kitchen gloves to keep your hands clean or experience very smooth skin.

  Change the water 3 times at least, or until the water is almost clear.

  Warning: If you do not do an excellent job of cleaning the butter, your butter will become funky; it will smell off, like ammonia. It is simple to avoid this, take your time and clean that butter:)

How To Store Cultured Butter

• Wrap the fresh whipped butter with plastic wrap. Place a large amount of butter in the middle and fold the plastic wrap over the top and shape it into a long log like a stick of butter. Roll and close each end.

  Place into a plate and chill in the refrigerator to firm up. This will take a few hours.

How To Make Compound Butter

• After you've cleaned the butter, you can mix in ingredients like garlic, pepper, chili powder, and fresh herbs like; parsley, tarragon, rosemary, and thyme.

  The sky is the limit with compound butter.

  Idea: You could make a sweet brunch butter mix of added sugars like turbinado sugar, brown sugar, and syrups.