1. mix the cream, crème fraîche and 1/4 tsp kosher salt in a large mason jar. cover with cheesecloth and let it sit at room temp (away from the sun) for 24-48 hrs to culture. it’ll get thick. 2. Place it in your stand mixer and whip on medium high until it becomes whipped cream, and keep going until it separates. 3. Scrape the sides regularly. it’ll be about 7-8 min. 4. Strain the buttermilk (save that for pancakes or biscuits) you’ll whip again and strain one more time. 5. Using a cheesecloth remove more of the buttermilk out. rinse it under cold water and squeeze. you got butter! 6. On parchment paper you’ll add thin layers of butter, then you’ll add some flaky sea salt and repeat 4-5 times. cover and store in the fridge.