(Evde Tereyag Yapimi)
1 liter (or litre) cold whipping cream (35%)
Blend the cream on high speed using a food processor until it thickens, and then the butter and milk separates. It takes about 9-10 minutes. Scoop out the butter and place in cheesecloth and squeeze out the excess liquid. (I made Lavash Bread with it). Place the homemade butter in small glass bowl or jar. You can store the butter refrigerated for up to a month.
If you wish, add fine sea salt to taste for table butter or, natural honey for Honey Butter. Then spread it on the fresh slice of Turkish bread:)