This one is great for using up any left over cream, as you can make as much or as little as you wish. Don't worry if it's started to turn slightly, this is quite desirable and is great for making cultured butter. It not only adds to the flavour, but is full of lovely probiotics! I sometimes leave my cream out over night before making butter.
Pop your cream into your food processor or blender, turn it on and allow it to churn for about 5-7 minutes.
You will notice that the cream starts to turn yellow and will separate from the buttermilk.
Turn the food processor off and pour the contents out into a sieve with a bowl or jug under it. (Or place the sieve on top of a funnel, which sits over a glass bottle.) Keep the buttermilk for other recipes (such as buckwheat pancakes).
Once you have removed the buttermilk, press down on the butter with a spoon to push out any remaining liquid.
Return the butter to the food processor and add a small amount of ice cold water (use about half the amount of water as your original amount of cream). It must be cold water, but cannot be actual ice. Turn food processor on and allow it to blitz for 30-60 seconds. Pour out water, ensuring it is thoroughly drained. This processor will harden up the butter, but is also essential for rinsing off the remainder of the buttermilk, therefore extending the shelf life of the butter.
Add sea salt to taste, mix thoroughly.
Place in the fridge and enjoy on everything
Peace, love and health,