- 2 cups cream, heavy
- 1/4 cup sour cream, kefir milk (optional)
- 1/8 teaspoon salt, table, kosher or sea salt
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Line fine mesh strainer with double thickness of cheesecloth. Place over large bowl. Set aside.
Place cream and kefir milk or sour cream (if desired) in large food processor bowl. Cover and process about 10 minutes or until the butter separates, stopping to scrape down the processor bowl sides and push down the processor blade, as needed. (The cream will first turn into whipped cream. Continue processing and the liquid will separate, leaving butter.)
Pour mixture into prepared strainer. Drain liquid off butter, reserving liquid. (The liquid is buttermilk and may be used for drinking or cooking.)
Gather cheesecloth around butter. Rinse well in cold water to remove any buttermilk from surface. Continue rinsing in cold water while slightly kneading butter in cheesecloth to remove buttermilk.
Remove butter from cheesecloth. Stir in salt. Serve or place in covered container and refrigerate.