press the butter with a spatula, then pour off the cloudy water. Repeat with fresh ice water until the water runs mostly clear. This removes leftover buttermilk so the butter keeps longer and tastes cleaner.
5. Knead in salt if using. Shape into a block or pack into a jar.
6. Chill until firm, then use on bread, vegetables, or baking.
## Tips for Better Homemade Butter
Use heavy cream with enough fat (about 35%). Light cream will not separate well.
Stop washing once the water is nearly clear. Over-washing can
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