Homemade Butter Two Ways

Whip your cream with a mixer for 10–15 minutes (or about 30 minutes in a churn) until the butter separates from the buttermilk.

Strain through cheesecloth or a fine sieve, squeeze out the excess liquid, then transfer your butter to ice-cold water and shape it into a block.

Split your finished butter in half. To one portion, add finely minced chili, honey, lemon juice, minced garlic, and salt.

For the second version, soak your dates in boiling water, pit them, chop finely, and fold into the butter with a pinch of salt to taste.