Butter

Directions

1. 1
   In a blender on medium speed, mix heavy cream and coarse salt until grainy milk curds begin to form, 8 to 10 minutes.
2. 2
   Meanwhile, set aside ice water.
3. 3
   Pour milk curds through a strainer (discard liquid) and transfer to a chilled bowl.
4. 4
   Pour 1/2 cup ice water over curds and, using a rubber spatula, press out any residual liquid, or whey.
5. 5
   Drain water when it gets cloudy, then add more water (1/2 cup at a time), press out liquid, and drain.
6. 6
   Repeat 1 or 2 times more until water stays clear.
7. 7
   Now you have butter.
8. 8
   Divide it into four 3-ounce domed glass dishes (see image) or roll into logs and wrap in parchment paper; refrigerate.