Nothing could be easier than home-made butter.
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- It's so simple - either pop the cream in a jar, put the lid on and get everyone in the house to take turns shaking the thing until all of a sudden you get solids, or pour into an electric mixer and watch as it turns to whipped cream and then all of a sudden separates into liquid and solid.
- Pour the lumpy mixture into a sieve. You can catch and save the buttermilk (it's great in scones).
- Using the back of a large spoon, gently squish the butter against the sides to squeeze out more buttermilk
- Turn on to a chopping board and sprinkle with a little salt. Using butter pats or flat knives turn it over and kneed to get out any last bits of liquid.
- Mix in the salt. You can also add chopped garlic or herbs if you want. Shape the butter as you want or press into a dish, then chill.