Butter from cream

We will need pasteurized chilled cream (500 ml) with a fat content of 35%.

Whip it with a blender using a whisk attachment at the lowest speed (whipping in pulses, meaning periodically stopping and then starting again).

The whipping process should continue until the liquid separates, allowing the buttermilk to be separated from the cream. This is an important step, as the buttermilk (the liquid that forms when whipping cream) is not needed for making butter.

After the cream has separated, remove the buttermilk. Then pour cold water (1 liter) into a deep bowl and place the resulting butter in it.

Start rinsing the butter, gently stirring it with a spoon, like dough. This process is necessary to remove the protein from the butter, as the protein can spoil the product during storage.

Continue rinsing until the water becomes clear and stops turning white. During this time, periodically change the water.

When the rinsing process is complete, transfer the butter to a suitable container for storage. It is best to freeze the portion of butter that you do not plan to use in the near future right away. This will help preserve the freshness and quality of the product for a long time.