Pour cream into mixing bowl
Using the wire whisk attachment, slowly start mixing the cream, gradually increasing speed to high. Cover the bowl to avoid splashing
Watch for the first stage when the liquid cream starts to resemble whipped cream
Continue to mix on high until solids begin to form. When this happens, pour in the 3 tbsp cold water. This helps the milk to separate from the fat
Continue to mix on high until there is complete separation of fat from milk, and a soft but solid ball is formed
Drain the liquid into a jar or other container. This is buttermilk and can be used in recipes. Cover and store the container in the refrigerator for up to 2 weeks
Squeeze excess liquid from the solid. Mix in salt if desired
Store in a sealed container and store in the rerigerator for up to 8 weeks
Option. Stir in herbs or spices for a savory butter: sage, rosemary, garlicFor sweet butter, try adding ingredients such as cinnamon and honey
