I poured 4c. of cold heavy whipping cream into my stand mixer bowl and flipped it on. I kept increasing the speed until I got it up to 9. Then, I waited. The cream got super thick (whipped cream) and then, after a few minutes, it all just kind of collapsed and I had this grainy yellow stuff (butter) and liquid (buttermilk). I stopped the mixer and drained as much of the buttermilk off as I could - I saved it to use in my bread I made the other day. Then basically you just add cold water and "knead" the butter to get out more buttermilk. I did this about 3 times, until the water was pretty clear. Then I salted the butter slightly and formed it into 2 balls that were probably roughly 1c. of butter each. I wrapped each ball in plastic wrap and put it in the fridge to firm up a bit.
I'm telling you, I'm never going back to store bought. If I could just get my hands on some raw milk and cream. Mmmmm.....
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