600 ml of full liquid cream (2 cups + ½ cup)
Whisk for about 8-10 min
The butter will separate from the liquid (whey)
I scrape the edges of the bowl, and I whisk for 1 last minute (after the butter has separates from the liquid)
You can salt the butter if you wish (or add spices or aromatic herbs)
Filter (even more effective with a clean cloth or vegetable milk bag)
Rinse with cold water
Mold the homemade butter
600 ml of cream gives 350 g of butter
Smooth with a knife and put in the fridge