Homemade butter

Take 1 pint of local organic heavy whipping cream, this batch came from whole foods on 14th street, and put it into the Kitchenaid mixer with the whisk on speed 8. First it will turn into whipped cream, then stiff whipped cream, then it goes a little bit past whipped cream and begins to get sandy / grainy. A little while later some of the buttermilk will start to come out and it gets a little wet. Watch out, when it breaks, buttermilk is going to try to fly all over your kitchen, so keep the mixing bowl covered. Soon a number of little butter clusters appear and they quickly clump up into a ball that will stick to the whisk, leaving a pool of buttermilk in the bowl. The whole process should take about 10 minutes. You can rinse off the butter in a strainer; washing away excess buttermilk will make it last longer. Reserve the leftover buttermilk for the next time you bake bread, pancakes or waffles. I add some sel de mer and shape it into a stick using some waxed paper. It is very good on homemade bread.