@gracefrancesofficial: 🧈 Homemade Salted Butter Ingredients * 1 quart (4 cups) Cold Heavy Cream (must be high-fat, 35% or higher, not half-and-half) * 1/2 to 1 teaspoon Fine Sea Salt (or Kosher salt, adjust to taste) * Ice water (for rinsing) Instructions * Whip the Cream: Pour the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or into a large bowl if using a hand mixer. * Start beating on medium speed. The cream will go through three stages: whipped cream, then stiff peaks, and finally, the mixture will start to clump and turn slightly yellow. * Separate the Solids: Keep beating. The solids (butterfat) will suddenly separate from the liquid (buttermilk). The process can be quite splashy, so cover the mixer with a kitchen towel or be prepared! * Strain: Once the solids and liquid are fully separated and the butter has formed a solid mass, stop the mixer. Pour the contents into a fine-mesh strainer set over a bowl. The liquid collected is fresh buttermilk—save it for baking! * Rinse the Butter (Crucial Step): This step removes all the remaining buttermilk, which prevents the butter from spoiling quickly. * Place the butter solids into a clean bowl. Pour very cold ice water over the butter. * Using a spatula or your hands, gently squeeze and fold the butter mass under the water. The water will turn cloudy (that's the last of the buttermilk). * Drain the cloudy water and repeat this process 3 to 5 times until the water runs clear. * Salt the Butter: Drain the final rinse water completely. Press the butter against the sides of the bowl to push out any last droplets of water. * Sprinkle the salt over the butter. Use your spatula or hands to fold and work the salt evenly throughout the butter mass. Taste and adjust the salt level. * Store: Form the salted butter into a log or press it into butter molds. Wrap tightly in parchment paper and store in an airtight container in the refrigerator. This homemade salted butter should last about 1-2 weeks refrigerated.

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Sunday 07 December 2025 01:06:23 GMT