Homemade Butter

Making your own butter at home is incredibly easy. You just overwhip the heavy cream until the butter separates from the milk. You will get butter and buttermilk for less than 10 minutes. I was amazed by this process and decided to try it myself.

INSTRUCTIONS

1. Add 1/4 cup of your choice of lactobacillus source (yogurt, buttermilk, and cultured milk) to 1 liter of heavy cream and mix well. Put on an airtight lid and let it ferment at room temperature for 2 days.
2. Before churning the butter, chill the cream in the fridge until cool completely.
3. Leave this at room temperature for 1-2 days or until the cream is solidified.
4. Whisk the fermented cream by hand or using a mixer until the butter separates from the milk.
5. Wash the butter in ice water until the water becomes clear.
6. Save the by-product buttermilk for future use.