Ingredients
300ml or 600ml of double cream or whipping cream (should be contain 38% fat or over)
Salt (optional)
Method
- Whisk cream for around 3 minutes (depending on how much you’re using). Alternately put cream into a sealed jar and shake!
- Whisk until cream separates into solid lumps and liquid (buttermilk)
- Put the butter into a container and push out excess liquid with the back of a spoon
- Rinse butter with water to remove remaining buttermilk
- Cover and keep in the fridge for around 3 days
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