Makes: approximately 350g

Ingredients:
600ml of double cream
1 tsp salt

pour the double cream into a jar about double the creams volume shake vigourously until the cream thickens (whipped cream)

keep shaking until the liquids and the solids abruptly sepearate

strain the contents and collect the liquid (buttermilk can be used to make brioche buns-i have a recipe)

wash your hands and grab the butter and squeeze it under a running tap until the water runs clear

it is butter now but you can also salt it or wrap it up in cling film and refrigerate for a more uniform shape