butter

• 473 ml whipping cream
• 1/8 tsp salt or more to taste

Place ingredients in a food processor. Blend on high speed for approximately ten minutes. By this time, the butter should be separated from the buttermilk.

Over a medium bowl, place a fine mesh strainer and then a cheese cloth or flour sack cloth. Move the contents of the food processor into the centre of the cheese cloth. Most of the buttermilk will naturally drain off. Lift the cheese cloth and twist to strain away the rest of the buttermilk.

Rinse the butter in cold water several times to ensure the balance of the buttermilk has been removed.

Place butter in an airtight container to store.

You should get about 1 cup of buttermilk from this that you can use in other recipes. But note that this buttermilk isn't the same as the cultured buttermilk you buy in stores.

Recipe Hints

• This recipe can be easily doubled
• You can omit the salt to make non-salted butter
• Delicious on homemade bread, buns & biscuits

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