COOK’S NOTES

BUTTER IS BEST

Homemade butter is best enjoyed as a spread to savour the taste. It has a higher moisture content than commercially made butter, so it isn’t as suited to cooking.

Use leftover buttermilk as you would store-bought, in baking (try scones), cooking and smoothies, keeping in mind that it is thinner than store-bought or homemade cultured buttermilk. It will keep refrigerated for up to 2 weeks.

You can also make the butter in a food processor: chill the bowl and the blade of the processor to speed up the process.