Making fresh butter and its by-product—buttermilk
is easier than you think!
All you need is (in my case) some leftover double cream
a little sea-salt, a mixer and you're sorted!
Just a word of warning:
making butter can be an extremely messy process—
as the buttermilk begins to separate, it will splash out of the bowl
with each turn of the beaters
Begin the process by placing the cream into the mixer and
beat the living daylights out of it.
Once the cream separates and resembles scrambled eggs,
you know you have made yourself some fresh butter and whey
along with a messy counter top
Strain mixture through colander into large bowl.
Using clean hands, vigorously knead butter in colander, squeezing out remaining buttermilk.
Transfer butter to a bowl, reserving buttermilk.
Using hands, knead salt into butter.
Roll into logs and wrap in parchment paper and refrigerate.
Butter will keep up to 1 week refrigerated or 1 month frozen
Strain buttermilk through colander, then cover and refrigerate up to 1 week.