Homemade churned butter

Preparation

1. 1

   Pour the room-temperature cream into the bowl. Whisk at medium speed.

   Speed 6⏱ 3 min🔧 fouet ballon

   💡 Cover the bowl with a tea towel to prevent splashes.

2. 2

   Continue until the butter and buttermilk separate (5-8 min). The butter forms a mass.

   Speed 6⏱ 5 min
3. 3

   Drain the buttermilk (keep it for crêpes/scones). Rinse the butter in cold water, knead to expel the water. Salt if desired.

   💡 Store in the fridge in baking paper.