Homemade Butter with Himalayan Salt
This was unbelievably simple to make, though I admit my kitchen was a bit messy after doing it the first time.
16 ounces Heavy Cream
1 Tablespoon Himalayan Salt (or to taste)
Let the cream sit on the counter until room temperature. In a mixer or food processor, whip or blend the cream until it separates into solid butter and watery buttermilk. Drain as much of the buttermilk as possible by pressing it out while pushing the butter solids together and rinsing under cold water. Fold the salt into the butter. Store as usual.
Yields about ¾ cups.