- Prep Time: 5 minutes
- Effort: easy
- double cream, at room temperature
Tips and Suggestions
It's better if the cream has been sitting in the fridge for a couple of days; really fresh cream takes longer to turn into butter.
1. Pour enough cream into a jam jar to come a third of the way up the sides. You need to leave plenty of airspace so that the cream can really move around.
2. Screw on the lid tightly. Shake the jar up and down and all around so that the cream bounces against the lid. It's important not to stop shaking until the butter starts to form.
3. The cream will slop around in the jar at first, and then will stop slopping and become silent. At this stage it will be whipped cream. Keep shaking - pretend you're playing the maracas! It can take 10-30 minutes.
4. Suddenly the sound will change and a large lump will be sloshing around in a thin, watery liquid. The lump is the butter and the liquid is buttermilk. Carefully open the lid..
5. Wash the butter under cold running water. Do this by draining off the buttermilk and filling the jam jar with cold water. Swirl the lump of butter around in the water and pour the water carefully away. Repeat this several times until the water is clear.
6. Put the butter lump on a board and press down on it with the back of a wooden spoon (or use your hands) to force out any buttermilk still inside. This is important, as any buttermilk left inside it will make the butter turn sour.
7. Wrap the butter in cling film and chill in the fridge or eat it straight away.
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