Make your own raw butter

There’s something incredibly satisfying about making your own butter, especially when it’s this simple. With just one ingredient — fresh raw cream — you can whip up the most luxurious, naturally rich butter right at home. It’s incredibly creamy, silky smooth and  unbelievably easy to make. Once you try this, store-bought will never taste the same.

Makes 1 block 

Ingredients

• 600ml organic raw double cream 

Optional: 1 tsp sea salt if you want salted butter 

1. Pour the raw cream into a large mixing bowl. Using and electric whisk or a free standing mixer start whisking the cream using the highest speed setting. Keep whisking for a good 5 minutes until the cream starts to significantly thicken up and eventually starts to split. Keep going until you have lots of small lumps and you have some milky water at the bottom of the bowl. This is buttermilk by the way and you can save it to use in pancakes or any baking recipes. 
2. Using the hands pick up the buttery lumps and squeeze out all the liquid. You should have a greasy malleable paste. Keep squeezing out any excess water and shape the butter into a ball trying to smooth it out as much as possible, but don’t worry if is not perfect, it will still be delicious!
3. If using add in the salt and massaged it into the butter. Either wrap the butter into some parchment paper or place it into a butter dish. Will keep in the fridge for up to a week.