Home-made butter

French 40 Mins Prep

1. Pour the cream into a large bowl and whisk until it thickens to soft peaks. Continue whisking until it becomes grainy and completely separates into butter and buttermilk.
2. Line a sieve with a muslin cloth and set over a bowl. Transfer the mixture to the sieve and allow the buttermilk to drain.
3. Gather the butter in the cloth and squeeze gently to remove as much liquid as possible.
4. Place the butter into a bowl of ice-cold water and press and fold it with your hands to wash out any remaining buttermilk. Drain and repeat this process until the water runs completely clear.
5. Shape the butter into a ball or press it into a mould. If using, knead in the sea salt flakes.
6. Chill until firm before serving.

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