Cream is so useful, and making butter is so easy, I feel a bit silly I didn’t know. Like the popcorn, until you know, you don’t. So, having seen a simple process, tried it, and so far it’s been perfect every time.

For anyone who would like to know, there are many tutorials vids online if you prefer watching someone do it. But here’s the brief –

300ml double cream left to sit at room temperature for two hours. Then start churning. I got a Kilner churned which works really well.

The cream will whip first, and you need to keep going until it looks like scrambled eggs and fully clumps together, separating from the buttermilk. You may need to lift out the paddle and push the edges in throughout a few times. But it should take no longer than 10 minutes to full clump and separate.

Once it’s fully clumped, tip into a colander over a bowl to catch the buttermilk as that has uses too. I’ve been using mine to make southern fried chicken, and it’s great. Recipe for that coming soon too.

This is where you get hands on, as you need to squeeze as much buttermilk out as you can. Then submerge in cold water to get off final amount. Then add some salt to taste, and to get some final moisture out so it doesn’t spoil.

When you are happy you’ve worked the salt in and squidged it about enough, put in your butter bell, crock or dish, and enjoy!

Keep the buttermilk too as you can use this for awesome pancakes or scones.

Buttermilk Pancake Recipe

(c) K Wicks