Homemade Cultured Butter
With its natural sweetness, one taste of homemade butter may have you swearing off the store-bought sticks. It also freezes well, so make a few batches at once.
Makes about 2 cups
4 cups heavy whipping cream
½ cup cultured whole buttermilk
½ teaspoon kosher salt (optional)
Heat cream in a medium cast-iron Dutch oven over medium-low heat, stirring occasionally, until an instant-read thermometer registers 70°, 4 to 7 minutes. Remove from heat; stir in buttermilk. Cover Dutch oven loosely with plastic wrap. Let stand at room temperature at least overnight or for up to 24 hours.
Refrigerate cream mixture for 1 hour.
cream mixture, and stir. (Mixture should be thick.) Pour into the bowl of a stand mixer fitted with the whisk attachment. Drape a large kitchen
