Last weekend, I made butter for fun. It’s easy with a stand mixer. I whipped a quart of heavy cream on the highest speed for 15 minutes. Toward the end, the cream got clumpy and it was necessary to scrap down the sides several times. Finally, the cream broke into butterfat (about 1 1/2 cups) and buttermilk.The butterfat was easy to remove by hand, but a strainer would have worked even better. I saved the buttermilk for another use. Next, I kneaded the butterfat in cold water to remove any traces of buttermilk and sprinkled it with salt. I spread some of my freshly made butter on a saltine and wow! It tasted so good!
—Carlos Acevedo, Senior Food Editor