How to Make 1 Kg of Homemade Butter in Just 5 Minutes ‎‎

1. **Chill the Equipment**: For best results, chill the blender or food processor bowl and blades in the freezer for about 10 minutes before starting.

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2. **Pour Cream into Blender**: Add the heavy cream to the chilled blender or food processor.

3. **Blend**: Start blending on a medium to high speed. After about 2 minutes, the cream will first turn into whipped cream. Keep blending, and you will soon see the butterfat separating from the buttermilk.

4. **Separate Butter from Buttermilk**: Once the butter has formed (it will look like clumps), stop the blender. Pour the contents into a bowl. The buttermilk will be the liquid that separates from the butter.

5. **Drain and Rinse**: Pour the butter into a cheesecloth or clean kitchen towel to drain excess buttermilk. You can also use a colander lined with cheesecloth. Rinse the butter under cold water, kneading and squeezing it to remove remaining buttermilk. This helps the butter last longer.

6. **Add Salt (Optional)**: If you like salted butter, knead in salt to taste.

7. **Store**: Transfer the butter to an airtight container and store it in the refrigerator. It should keep for about 1-2 weeks, or you can freeze it for longer storage.

### Note:
This method works well for making smaller batches. Making 1 kg of butter in 5 minutes would require very large equipment or multiple batches, as blending larger quantities could lead to uneven results or equipment strain. For large quantities, you may need a commercial butter churn or multiple sessions with a standard kitchen blender or processor.

Enjoy your homemade butter!