10 oz fresh heavy, double or whipping cream at room temperature
pinch of salt
Ensure that cream has been allowed to sit at room temperature for at least 2 hours before churning.
Pour the cream into the base of the butter churner and place lid on top to seal. Turn the handle to begin churning. Continue churning for 10 to 12 minutes or until the handle becomes hard to turn and then suddenly it loosens and becomes easier. The cream will be pale yellow and separated to form butter and buttermilk.
Remove the lid from the churner and carefully drain the buttermilk into a separate container. Save buttermilk for another use, such as making buttermilk pancakes. Pour the butter into a mixing bowl and pour cold water on top. Use butter paddles to squeeze out any remaining buttermilk. Remove butter from water and place on a clean, flat surface.
If desired, sprinkle a pinch of sea salt over butter and use butter paddles to mix then mould butter into a square shape.
Cover butter with waxed paper or store in a butter dish. Store in the refrigerator until you are ready to use. Consume within 2 weeks.