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When I was a child, I got into such a bad pinching war with my older sister Zoe at a pilgrim-themed summer camp during the butter churning demonstration that we were both removed from the activity. As a result, I never learned how to make homemade butter. That changed last week. Read on for the results of Absolute Best Tests: Homemade Butter, in which I dragged out more than half of the heavy appliances in my home to answer the question of how best to top toast.
For each method, I used 2 cups of heavy cream, and, at the end, a scant ½ teaspoon of Diamond Crystal kosher salt. I reserved all of the drained liquid in the following methods—the fresh, salted buttermilk—and used it in my coffee. (Note: you could mix in the salt with a flexible spatula or butter paddles after you drain the buttermilk, if you prefer to keep the run-off unsalted.)