Butter | Cook like a Chef

Ease of Preparation: Easy
Yield: ½ pound (227 g) butter

Ingredients:

• 4 cups (950 ml) whipping cream

Method:

Using a stand mixer, place cream in the mixing bowl with the whisk attachment.

Whip cream until it reaches stiff peaks.

Replace the whisk with the paddle attachment.

Using the paddle, beat the cream until it separates.

Remove the solid butter from the liquid and place in a bowl.

With two bowls of cold water, rotate squeezing the butter ball between the water bowls.

Repeat the process replacing the water with fresh cold water each time.

Keep squeezing the ball into the water until the water does not become cloudy.

Wrap butter and refrigerate until needed.

Use as butter or in Goat Cheese Cheesecake (see recipe).