How to make Butter at Home

Whenever I head to the store, I always look for discounted cream. These days where I live, butter has skyrocketed in price from just a few years ago. Knowing this, I'm always on the hunt, when cream is on the cusp of expiry, the merchant usually puts it on super clearance, in an attempt to try and recoup whatever money they can for it, before the only thing that they will make out of it, is a short trip to the bin. On the day that I made this batch, I hit the jackpot. A local clearance place near me had litres of cream, the day it was destined to go sour. Luckily, I found it and it found me. I gathered up my bottles of liquid gold and took them home, churned them into butter and like a caterpiller leaving it's cocoon, the cream had been whisked into something completely different, soft and delicate curds utter deliciousness. Ready to be spread on a fresh slice of artisan bread and enjoyed.

Makes: This recipe yields about 1/3 to 1/2 the weight of the amount of cream that you started with.
Total Time: 10-15 minutes

To make this recipe you will need:

• 1 litre Cream
• 1 Tsp. Salt* Optional

Please note, the above ingredient ratios are a guide. I've made batches as small as 300mls and as large as 2-3 litres. If you want to make salted butter add salt. If you want to make unsalted butter, omit the salt from the recipe.