- 1 quart heavy cream
- 3/4 tsp salt
- 1/4 C milk (optional)
- 1 carrot (optional)
(Optional: To create the yellow coloring in your butter, finely grate a peeled carrot and heat in sauce pan with ¼ C milk until milk begins to boil. Strain the carrot/milk solution in a clean cheesecloth, using the strained orange-colored milk. Add the orange-colored milk to your Bosch mixer. Dispose of the shredded carrot.)
Add cream and salt to the Bosch mixing bowl. Place the splash guard and cover on your mixing bowl. Using your paddle attachments, mix on high. Continue to mix while checking on the solution regularly. The ingredients will combine fully, resembling whipped cream. Then they will begin to separate into butter and buttermilk. When the butter sticks to the paddle as one large mass, it is done mixing. Strain the buttermilk from the butter using a colander. The buttermilk can be saved for another recipe. In your colander, press the butter to remove excess buttermilk while running the butter under cold water. Save for up to four weeks in the fridge.