Vacuum bag, then strain cream into KitchenAid mixing bowl the next day, beat cream over medium speed with salt for about 10 minutes or until butter begins to form.

Strain buttermilk from butter, use cheesecloth to squeeze excess buttermilk, rinse and wash butter in iced sprinkle water for about 3–5 minutes or until water runs clear, transfer to storage containers and reserve for making green butter and magenta butter.