Butter is the essence of many types of dishes. From the perfect melting spread on toast, to the creamy factor of a heavenly pasta, and even as a juicy steak's baste, butter is definitely a superior ingredient. Smooth like butter (get it?). 

A lot of people would think that making butter is tedious, but it's actually simpler than that. Besides, most recipes only involve two ingredients, so you can make as many as you want. 

While a store bought butter doesn't involve much energy (besides going to the store and putting it in the cart), the homemade version has its own appeal.  

  
Inspired by: Fuss Free Flavours

What You'll Need:

- Heavy cream (fat content between 36%-40%), 1 cup

- Salt, 1 tsp 

Steps:

1. Using a mixer, whisk the cream (starting from low speed then gradually increase the speed). Add in the salt.

2. The butter will first turn to whipped cream. After a couple of minutes, it'll split and separate into clumps of butter that'll slosh around in the buttermilk.

3. Pour then strain everything onto a sieve that's lined with a muslin cloth. You can save the buttermilk for other recipes.

4. Once strained, rinse the butter with cold water, before squeezing it in the muslin cloth.

5. Break the butter into small clumps, then repeat the rinsing and squeezing process until all the buttermilk is removed. This is to avoid spoiling the butter.

6. Once done, you can roll or shape the fresh butter into pats or a log.

The 3 ways to store homemade butter:

- At room temperature: lasts 3–5 days 

- In the fridge: lasts 7-10 days

- Freezer- lasts several months (ensure it's tightly wrapped)