Home-made butter

Jason Burgess

Nothing could be easier than home-made butter.

Ingredients

1	Cream, (raw or from the shop) (Main)
1	Salt

Directions

1. It's so simple - either pop the cream in a jar, put the lid on and get everyone in the house to take turns shaking the thing until all of a sudden you get solids, or pour into an electric mixer and watch as it turns to whipped cream and then all of a sudden separates into liquid and solid.
2. Pour the lumpy mixture into a sieve. You can catch and save the buttermilk (it's great in scones).
3. Using the back of a large spoon, gently squish the butter against the sides to squeeze out more buttermilk
4. Turn on to a chopping board and sprinkle with alittle salt. Using butter pats or flat knives turn it over and kneed to get out any last bits of liquid.
5. Mix in the salt. You can also add chopped garlic or herbs if you want. Shape the butter as you want or press into a dish, then chill.