Homemade butter in a butter churn

Ingredients:

• 4 liters of heavy cream
• Ice water to rinse the oil
• Table salt

Preparation:

1. Cool the cream to 15°C. Pour the cream into an 8-liter churn and slowly turn the paddles. After a while, small balls of butter will begin to form.
2. Soon after, a large lump of butter will form, and all that remains is buttermilk. Pour the buttermilk into a separate container.
3. Add ice water to the churn and swirl the butter. Discard the water. Season with salt to taste. Form into a tube and store the homemade butter in the refrigerator.