Homemade Butter

Yields about 1 1/2 cups of unsalted butter.

1. Pour the whipping cream into a 64 ounce (wide) Vitamix container and close the lid.
2. Turn the machine on at lowest speed (1) and slowly increase the speed to 10 (highest speed).
3. Blend until the mixture is thick (about a minute) and you can hear a change in the sound of the machine.
4. Stop the machine and scrape the sides of the container with a silicon spatula.
5. Place the tamper in the container, turn on the machine and slowly increase the speed to 5. Use the tamper to press the cream inside.
6. After a minute increase the speed to 6 and continue to use the tamper for one more minute, or until the butter is ready.
7. You can see the butter separate from the buttermilk.
8. Place the butter in a strainer to drain.
9. Save the buttermilk in an air tight container in the refrigerator for later use.
10. Rinse the butter thoroughly with ice cold water.
11. Place it in the strainer and squeeze the excess water out using a spatula.
12. Line a rectangular butter dish with cling wrap.
13. Place the butter in it and press it to take the shape of the container.
14. Remove and place the butter in an air tight glass container and store in the refrigerator or freezer for later use.

Tip: As per online reviews, some people mention that if the whipping cream is very fresh, it is better to keep it at room temperature for 2-3 hours to speed up the butter making process. I have used whipping cream directly from the refrigerator, but mine was about to expire in a day.