Pour the cream into your stand mixer, place the lid on or cover with a towel. Turn it onto low speed.

When the cream starts to thicken turn it up to medium speed.

The cream will first turn into whipped cream, keep mixing and it will break down again. Continue to mix until the butter has separated into a lump and starts to stick to the whisk and the liquid has separated.

Pour the mixture into a mine mesh strainer to separate the liquid.

Place the butter into a bowl and cover with cold water. Press the butter against the side of the bowl using the back of a wide spoon.

The water will become cloudy as you work the buttermilk out of the butter. Drain off the water and replace with clean, cold water. Continue changing the water until it stays clear.

Drain off the water and place into a crock or butter mold.

To make salted butter mix in 1/8 tsp. of salt.