Cream In. Butter Out.
I had some cream that was going to expire and thought I would make some butter - funnily enough its not something I had ever done. Except at school in a jar about 200 years ago.
I only had about a cup of cream so used a hand mixer, but a blender or food processor works well too!
Whizz or mix cream until it clumps and separates. About 6-8 minutes.
Drain off the buttermilk. You can keep and used in pancakes or scones.
Rinse and squeeze the butter under cold water.
Season if desired.
Tips
Colder cream = better separation.
Don’t skip rinsing or your butter won’t keep well.
Add flavours after rinsing: garlic, herbs, honey, lemon zest.
