- 6 cups heavy cream
- 1/2 tsp. kosher salt
Stop the mixer and, using a rubber spatula, scrape any solids off the beaters into the bowl. Line a fine-mesh sieve with cheesecloth and pour the solids and liquid through the sieve. Gather the solids in the cheesecloth and squeeze with your hands to remove any excess liquid. Knead the solids together to form a large mass, continually squeezing out the liquid.
Transfer the butter to ramekins. Serve immediately, or cover with plastic wrap and refrigerate for up to 2 weeks. Makes about 2 cups.