RAw Butter

This butter is simple and easy to make! It is salty, smooth and rich in nutrients. Makes ~2 sticks of raw butter.

• 16oz raw heavy cream (not whipping cream)

• 1/4 tsp sea salt (I use Maldon)

In a stand mixer fitted with the whisk attachment, whisk the butter on speed 5-6

The cream will turn into whipped cream after a few minutes

Continue to whisk until the whipped cream begins to look like small curds

Once you see small curds, place a dish towel over the mixer! It will begin to splash as the butter separates from the buttermilk

Once the butter and buttermilk have separated and you have a “ball” of butter, remove the butter from the whisk and place in a bowl of cold filtered water

Save the buttermilk for homemade sour cream, ranch or to marinate chicken

Rinse and squeeze the butter out as best you can removing the liquid

Using wooden paddles, mix the sea salt into the butter (adding more if you like salty butter)

Shape butter into sticks and wrap in parchment or wax paper

Store in fridge