2-MINUTE MASTERCLASS Homemade butter
Pour 500ml pouring cream into a small food processor. Process 2-3 minutes until it separates into yellow solids and a thin liquid (buttermilk). Drain mixture in a sieve, reserving buttermilk to use for making pancakes. Rinse butter solids in iced water to remove any excess buttermilk. Press solids firmly in the sieve to remove any excess rinsing water. Press butter firmly into ramekin of choice. Cover and chill for up to 10 days. Serve spread on fresh bread with jam.