Use a churn, food processor or mixer (with whips) to make butter.  To use a mixer, insert the whips & pour in as much cream as your model will comfortably hold.  Keep in mind that this will expand.  The Busch Universal can hold 3/4 a gallon of cream.

Put the lid on your mixer & wrap it in a towel. Turn the mixer on high and wait for the butter to come.  This takes about 5 minutes with my mixer.  You will notice bright yellow butter clumps swimming in the thin creamy liquid.  The yellow clumps are the butter.  The thin liquid is buttermilk.

Put a bowl under a colander to catch the buttermilk.  Now line the colander with a lint-free towel.  Pour the butter and buttermilk into a colander lined with the towel.  When the buttermilk has stopped draining, move it to a sealed container and put it in the refrigerator for future use.

Grab a pitcher and fill it with ice, then cool water. Pour fresh, clean, cold water on the butter to get all the buttermilk rinsed away. Gently move the butter clumps around with a spoon or spatula. After the water drains through, continue pouring ice water over the butter until the liquid around the butter is clear.  When the water stays clear – you know the butter is clean.

Next, we need to squeeze all the water out.  Begin by twisting the towel or cheesecloth tightly around the hunk of butter and squish.  When you think you can’t get another drop out, put it on the counter between 2 towels.  Apply pressure to remove all moisture.

To salt butter (optional):  Clean (and dry) the mixer used to make the butter.  Add (room temperature) butter to the bowl.  To make this easier on the mixer be sure your butter is room temperature and broken into smaller pieces.  Add 1 teaspoon of salt for each pound of butter.  Whip it so the salt is evenly distributed & the butter is ready for storage.

Divide butter into 1 cup portions and wrap tightly in plastic wrap.

How to measure butter:

1. Use a kitchen scale.  Weigh 8 oz of butter & wrap it up in a ball.
2. Use a measuring cup.

Last, move the butter to the refrigerator & use within a few weeks or freeze for up to 6 months.