They key to good butter is great cream, and the fresher the better so if you have a local dairy or a farmer who will part with some of their liquid gold always go for that option, but, if like me, you are just starting out and want to give it a try, then get single cream ( unthickened with no additives) from the supermarket along with some natural yoghurt
- 500ml single cream
- 2 tbsp of natural live yoghurt ( or buttermilk from a previous batch)
Next add your cream and yoghurt to you container and stir so it is combined properly, then close the lid and leave at room temp (approx 20 degrees c) for 12 hours. In this time the bacteria will grow and slightly thicken and sour the cream, don't worry this is what we want because is will give your butter all it's flavour.
Pour all this cream into either a buttern churn or a mixer with a paddle. I have the advantage of a mixer with a cream whipping attachment, it's very fast but doesn't allow a lot of buttermilk to come out while it is churning. Either way on slow allow this to churn, it will first turn to whipped cream, then as the butter fat particles start to group together it will start to turn yellow and then you will notice it will split, continue to mix until the butter clumps together.
Put all of this into a bowl and drain all the buttermilk into a sterilised jar and keep for making the next lot of butter, or buttermilk scones.
Keep cool and it will last in your fridge for about a week... If it lasts that long!