from doing it this way but the quality is better, you get buttermilk as a by-product, you know what's in the butter, and it's cool.Let the cream sit at room temperature for about 6 hours.
Whip it until the solids separate from the liquids. Strain
off the liquid buttermilk and save. Add cold water to the solids, mix together, then dump the water. Repeat until the water runs clear. The rinsing step improves the storage stability of the butter by removing residual flora that reside in the liquid phase. Squeeze the water out, mold as desired, and eat.Yield today for 1 pt of cream was 6.0 oz butter and roughly 6 oz of buttermilk. The residual weight is lost in rinsing and solids sticking to tools. I just drank the buttermilk. It was worth the effort in itself. Maybe I should have called the butter a by-product.
