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Salted butter is great for cooking, or just spread on good bread. To begin, put the cream and a good pinch of salt in a bowl.
Beat with a hand mixer on high until the cream starts to thicken.
The cream will begin to have the consistency of scrambled eggs. At this point, put the mixer onto a low speed.
Butter will begin to separate out from the buttermilk.
Drain the buttermilk away. You can use it later for baking. If you don't drain it, the butter will go rancid more quickly.
Your butter should be ready to be scooped into a storage container and kept in the fridge.