How to-

1- Place the 900ml of double cream in a large bowl and whisk, you can use an electric mixer or you can do it by hand. Initially it will turn to whipped cream but after around 8-10 minutes it breaks down and separates into butter and buttermilk. At this point you should remove the butter and place into a bowl of cold water, ready to rinse.

2- Sieve the buttermilk into a jug to drain and reserve in the fridge for later use.

3- Whilst submerged in water, squeeze the butter while rinsing. The water will turn cloudy. Rinse and squeeze again another 2 – 3 times until the water stays clear. This is an important step as residual buttermilk will turn the flavour of the butter sour and cause it to spoil quicker.

4- Spread the butter out onto baking paper and spread. Add a small amount of salt, roll the butter into a cylinder and store in the fridge.

5- Kept in the fridge, it will last up to 3 weeks or will freeze for up to 9 months

Use the leftover buttermilk in this Soda Bread recipe.