Fresh Butter

1 . Stage

Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages -- foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter.

2 . Stage

Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days.

3 . Stage

Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture.

4 . Stage

Butter will stay fresh longer if it's salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.