Trying to find true white butter in the grocery stores can be very difficult. If you want white butter you can make it at home! Making white butter at home is simple, and quick. Making your own fresh butter is healthier because you control the amount of salt. This is a great thing to teach your children as well.
There are a couple of different ways to make white butter. When choosing the cream you will use to make your butter, try to choose cream that does not have added stabilizers. You can decide to add salt if you choose, but it is not necessary. Since you are making your own butter, you have the ability to add other seasonings for a different flavor; try adding jalapeno, parsley and other spices.
The first method is a "shaking" method. You can use an airtight container that has a sturdy lid, or an old clean jam jar.
Place 2 cups of heavy cream and a pinch of salt (if desired) into the container. Put the lid on the container very tight. Now you need to shake the container vigorously until the mixture foams up. Depending on how hard you're shaking the container, this will take between 3 and 5 minutes.
Remove the lid to your container and place cheesecloth over the top. Pour the butter through the cheesecloth, into another container. The liquid will flow through and the remaining butter on the top can be placed in a plastic tub and refrigerated. Discard the liquid or use it as buttermilk.
Instead of shaking, you can also use a whisk to stir the butter. The butter will begin to thicken up after a while; at that point, you will need to switch to a wooden spoon.
For another, easier method you can use a food processor.
Clean and put together the food processor with either the whisk or chopping blade attachment. Pour in 2 cups of heavy cream and add salt if desired.
Mix the cream until it turns into a foamy mixture. It will turn into liquid again, with little pieces of butter appearing. Continue to mix until there is a mass of butter with some liquid around it. Do not stop mixing too early. The butter will go from liquid to a thick mass, then back to a liquid again a few times before you finally have a thick mass of completed butter.
Drain the liquid; that solid mass is your butter! Store your butter in an airtight container in the refrigerator. Again, the liquid can be used as buttermilk.