Warm 4 cups of milk in a saucepan over medium-high heat, stirring until it starts to simmer and boil.

Lower heat to medium. Add 2–3 tablespoons of lemon juice, one at a time, with a minute between each. The milk will curdle.

Stir for a few minutes until thick curds form on top and a greenish liquid appears below. Remove from heat.

Pour the curd mixture into a cheesecloth-lined strainer. Let it drain and cool for 15 minutes.

Transfer curds to a blender and mix for 3–4 minutes until smooth. If it's grainy, blend longer.

Stir in a pinch of salt (optional). Add more salt or mix in herbs like garlic for extra flavor.

Refrigerate and use within 7 days. Proper storage may extend freshness up to 2 weeks.

Whip the cream: Use a stand mixer or electric whisk. First, it becomes whipped cream, then stiff peaks, and finally, it separates into butter and buttermilk.

Strain the buttermilk: Use a fine mesh cloth or sieve. You can save it for other recipes if you like.

Rinse the butter: Knead it in ice-cold water to remove any leftover buttermilk. Change the water a few times until it stays clear.

Shape the butter: Form it into a block with your hands on a clean surface.

Heat butter and milk in a saucepan over low heat until melted. Remove from heat.

Blend on high speed for 1 minute.

Let the mixture cool to room temperature, cover tightly.

Refrigerate overnight or until fully cooled. Keeps for up to 5 days.