Ingredients
Cooking Instructions
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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.