Homemade butter is surprisingly easy to make—you simply need to whisk heavy cream until butterfat granules form before straining the mixture. This step-by-step gallery makes it even easier.

1. Begin slowly whisking the cream using a balloon whisk; as the cream reaches the soft-peak stage, speed up the whisking motion. André Baranowski
2. Butterfat, in the form of tiny granules, will begin to accumulate on the sides of the bowl as it separates from the buttermilk (the liquid portion of cream); continue whisking until the butterfat granules are about half the size of a pea. André Baranowski
3. Pour the entire contents of the bowl into the cheesecloth-lined strainer and let the mixture drain for several minutes. André Baranowski
4. Gather the ends of the cheesecloth together and squeeze, pushing downward to extract as much additional liquid as possible; then unwrap the butter solids from the cheesecloth. (Reserve the butter milk to use in your favorite biscuit recipe, if you like.) André Baranowski
5. Pour cool water over the butter and rinse, carefully squeezing and folding the mass in on itself, until the water runs clear. André Baranowski
6. Put the butter into a bowl and sprinkle it with 1⁄2 teaspoon kosher salt. André Baranowski
7. Using a wooden spoon, smear the butter mass repeatedly against the side of the bowl to aerate it and thoroughly incorporate the salt; pour off any additional liquid the butter may release. André Baranowski
8. Using the wooden spoon, transfer the salted butter onto the center of a piece of wax paper and form it into a single, smooth-sided brick. André Baranowski
9. Wrap the butter tightly in the wax paper and refrigerate it overnight before you use it, to allow its flavor to develop. It will keep for about three weeks. André Baranowski
How about some homemade bread with that homemade butter? See our recipe for Four-Hour Baguette » Todd Coleman