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  • 500 mil cream
  • Salt


1. SETTING UP Pour cream into a mix master bowl. Place in hot water bath. Bring the temperature of the cream up to 15°c. Add salt if desired, remember that you will get approx 250 butter 250 mil butter milk so don’t add to much salt as the majority will remain in the butter. A little salt goes a long way.

2. WHISKING THE CREAM Using the whisk attachment, whip the cream on medium. It will thicken and become stiff then start to break down.

3.  SEPARATING THE FAT After 7 – 15 minutes, it will separate into a milky liquid and globules of fat which will collect on the whisk, this is the butter.

4. STRAINING THE BUTTERMILK Strain the liquid from the bowl through a sieve lined with cheese cloth. Don’t throw it away as this is true buttermilk!

5. RINSE YOUR BUTTER Rinse the piece of butter under cold running water until water runs clear and squeeze the excess water out.

6. READY TO USE. Keep refrigerated in an air tight container and use within 7 days or freeze for up to a month.


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