Ingredients (makes 100 Grams)

• 2 cups Cream
• 1/8 tsp Salt

Method

1. Pour cream into a bowl and whisk until butterfat and buttermilk separate.
2. Pour off buttermilk. Wash any remaining buttermilk out of your butter so it doesn’t sour. Scrape your butter into a bowl of very cold water.
3. Squeeze your butter to release buttermilk. Continue this and change water frequently until it stays clear.
4. Pat butter dry.
5. Add a very small amount of salt and mix very well.
6. Mould into preferred shape and store in an airtight container in the fridge.

Notes

*2 cups of cream makes about 100g of butter. *If you get all of the buttermilk out, the butter should last about a week in the refrigerator.