HOW TO GIVE IT A GO YOURSELF

INGREDIENTS:

● 900ml double cream (natural, not ‘extra thick’ or creme fraiche)

● 6g-9g soft sea salt crystals, e.g. Maldon salt

● Greaseproof paper

(Ideally you need a stand mixer for this, although it can be done with Jo Rourke’s shaking method in an airtight Mason jar.)

METHOD:

1. Make sure the cream is chilled before you begin. I suggest that you also put your mixing bowl or jar in the freezer for around ten minutes to cool.

2. If using a mixer, beat the cream using a paddle (not a whisk) at high speed for a few minutes until it thickens, then separates. While the machine is running, cover it with a cloth to avoid spattering. If you are using the jar method, simply pour the cream into the jar, tighten the top and start shaking.

3. Once the cream has separated into buttermilk and butterfat, stop beating (or shaking). The fat will be firm and yellow. Drain off the white-ish buttermilk in a colander and retain it for other uses.

(Buttermilk is low-fat and healthy. It can be used in smoothies and also to make scones or wholegrain soda bread — the lactic acid in the buttermilk will activate the baking soda, making a light and delicious loaf.)

4. Run the colander under the cold tap, to wash the butter, then transfer it back to the bowl or jar. Add the salt to taste — this preserves the butter — then either mix slowly using the stand mixer or knead in lightly with your hands.

Be careful not to let it get warm; it is unstable at this stage and can become too greasy, or melt. If you are worried about it melting, put it in the fridge or freezer for a few minutes to cool.

5. Using your hands, quickly take handfuls of the butter and squeeze to remove any remaining drops of buttermilk.

Place approximately half the butter on a sheet of greaseproof paper and mould it into a block using spatulas — not with your warm hands this time.

Next, wrap the butter in a clean sheet of greaseproof paper. Refrigerate it and use within two weeks.