THE REAL BOTTLED BUTTER: THE SCIENCE OF LIQUID GOLD | Cansei de Ser Chef

Place the heavy cream or fresh cream in a thick-bottomed pot to prevent burning.

Start cooking over medium-high heat and let the mixture boil and bubble, observing the reduction in volume and thickening due to water evaporation.

As the water evaporates, the mixture will become thicker and more yellow. Continue stirring constantly with a spatula or wooden spoon, scraping the bottom of the pot.

Continue cooking and stirring until the fat completely separates from the whey, forming two distinct phases, and the solid milk solids begin to form at the bottom.

Decide the desired point for the butter: for a nuttier, browned flavor (similar to Ghee), continue cooking until the milk solids are very dark. For the traditional flavor, turn off the heat immediately after separation, keeping the milk solids lighter.

Turn off the heat and strain the melted butter, deciding whether to strain the solid milk solids along with it (which can be used in preparations like cakes or a sliceable cheese spread) or separate them.

If desired, add salt to the finished bottled butter and mix.

Transfer the finished bottled butter to sterilized containers and store.