1 cup (250 ml) 35% cream

1/4 teaspoon (1 ml) salt (optional)

In a bowl, beat the cream and salt with an electric mixer on high speed for about 10 minutes. The cream will clot and an opaque liquid will result. This is the whey. Continue to beat gently for a few minutes, until the butter starts to form a ball around the beaters. Squeeze the butter through a sieve to thoroughly remove the liquid. Keep the butter in an airtight container in the refrigerator. Sprinkle the butter with fleur de sel, if desired.

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