Makes approx. 250g salted butter. For un-salted butter, just leave out the salt, but be aware that this will shorten the shelf-life to one week in the fridge.
- 500g/ml double cream
- 1 level teaspoon sea salt
- Pour the cream into a food processor (or stand mixer fitted with the cake paddle).
- Turn on medium to high speed (if making in a stand mixer you may need to drape with a tea towel as it will eventually start to splash).
- Keep processing until the cream first begins to curdle, then turns lumpy like cottage cheese and begins to sound sloshy. At this stage (about 4 to 5 minutes in), the whey will begin to separate from the fat. Keep processing for another minute to be sure most of the whey has been released.
- Tip the lot into a sieve held over a bowl. Using a large spoon, squeeze the butter fat to release as much of the remaining whey as possible. Keep the whey for another use, such as in our scones recipe.
- Hold the sieve over the sink and under a cold running tap, squeezing and manipulating the butter until the water runs clear (any whey that remains will shorten the shelf-life of the butter).
- Tip the butter out onto a clean chopping board, add the salt, then knead with your fingers into a rough brick shape. Now, using a couple of palette knives or spatulas pat the brick all over until you have a nice neat shape.
- Wrap in greaseproof or baking paper and keep refrigerated. Use within two weeks.