Step 1: Room Temperature Cream

The first thing to remember is that your cream should be at room temperature. This step helps the fat molecules break down and churn faster.

Step 2: Choose a method

You have a variety of tools to choose from:

Butter Churn: This traditional method takes more time but is deeply satisfying.

Stand Mixer: Use a flat beater on medium speed for quick results. But you'll need to cover with a cloth because liquid is sure to splash out!

Hand Mixer: Perfect for small batches.

Mason Jar: A fun, hands-on option for kids. Pour cream into the jar, secure the tight-fitting lid, and shake until butter forms. (Fun fact: this was the first way we ever made butter!)

Step 3: Churn the Butter

As the cream churns, it goes through stages:

Whipped cream stage: The cream thickens to stiff peaks.

Next step: The cream begins to clump, and the fat separates from the liquid. This is your butter and buttermilk.

Step 4: Strain the Butter

Pour the mixture into a fine mesh sieve over a bowl to catch the excess buttermilk. Save the buttermilk—it’s now homemade buttermilk and can be used for baking or pancakes.

Step 5: Wash and Knead the Butter

Transfer the butter to a large mixing bowl and wash it with cold running water or iced water to remove milk solids. Knead the butter with clean hands or a wooden spoon until the water runs clear. This extra step extends the butter’s shelf life.

Step 6: Season and Shape

You know have sweet, unsalted butter! Sprinkle a little Redmond Real Salt over your butter and mix it in. Shape the butter into a block or roll it in parchment paper for storage. You can also create compound butter by adding herbs, garlic, or even honey.