Homemade Butter from Cream

1. Whisk the cream until the butter separates

2. Remove the butter from the buttermilk and rinse it in cold or iced water to wash off excess buttermilk

3. Wrap the butter until ready to use

4. Pour the buttermilk into a jar and store in the fridge and use it in a bake, perfect for scones

Tips

1. Flavor the butter with garlic, herbs, or sea salt for variety

2. 300 ml double cream typically yields about 200 g butter and 100 ml buttermilk, which can be used in baking