Ripen the cream by letting it stand at room temperature from 4 to 6 hours. It will thicken and become mildly sour. This procedure helps give the butter a mild, good taste.
Cool cream again in refrigerator.
Pour cream into larger bowl of the electric mixer. Use no more than 1½ qts. cream to prevent spattering. Add a few drops of butter color if desired. Beat at high speed until flecks of butter begin to form. Then turn to low speed until butter separates from milk. Watch to keep the spattering to a minimum. Push down the sides of the bowl with spatula as cream whips.
Pour off the buttermilk.
Add cold water, about as much as there was buttermilk. Let beater run at lowest speed. Pour off water; repeat.
Add a scant tablespoon of salt. Let beater mix it into butter. Remove beaters, scrape off butter with spatula and work out water with a spatula by pressing butter against side of bowl. Be sure to work out all the water.
Mold butter in a butter press or empty it into a container with tightly fitting lid. Store in refrigerator, or in freezer for longer periods of time.
One quart cream makes about 1 pound butter, although it depends on how heavy the cream is.
© 1972 All rights reserved. Published by Farm Journal.