Makes about 8 ounces of butter
What Do We Need?
For homemade butter:
4 cups organic heavy whipping cream
4 quart-sized mason jars with lids
Salt (note that the miso in this recipe is salty, so no need to add more to your butter in preparation)
For miso butter:
1 1/2 tablespoons miso
1/2 stick (2 ounces) unsalted butter, softened
1 tablespoon sesame seeds
Black papper (optional)
How Do We Make It?
To make butter: Fill jars halfway with cream, seal the lid tight and shake it vigorously. It won't take long for the cream to become whipped, and then it will get thicker, but it's not butter yet.
Power past this very whipped cream stage until it breaks: The liquid that forms is buttermilk, and the solid is your butter. The whole process takes no more than 15 minutes.
Strain the buttermilk away and scoop out the butter onto some parchment paper. If you like salted butter, mix it in before shaping. Shape the butter into a log, wrap it in wax paper, and refrigerate to harden or use immediately. If you are planning to store the butter for more than a few days, it is recommended to wash the butter knob in ice cold water. This takes away all the remaining buttermilk and the butter will keep for longer.
To make miso butter: Cream the butter and miso together with a fork, adding black pepper if you like.