Directions

1. Sterilize all equipment.

2. Pour cream into a non-reactive (e.g. stainless steel or ceramic) saucepan. Heat gently until it reaches 68°F, 20°C then remove from heat. 

3. Stir in the contents of the starter sachet and mix well. 

4. Fill your Yogurt Maker jar or insulated flask with the warm cream, put the lid on and leave to incubate in a warm, draft-free place for 6 hours. 

5. After 6 hours the cream will have thickened slightly and have a tangy flavor. Cool the cream completely in the refrigerator to stop fermentation. 

6. Cultured cream can be left in the refrigerator for up to 12 hours before churning into butter. 

7. To make butter, pour the cream into the bowl and mix on low speed. If you are using a stand mixer, use the whisk attachment; for a food processor, use the metal dual blade. 

8. Watch closely and when grains start forming, stop and incorporate any remaining cream from sides of the bowl. 

9. Continue mixing on low until a loose clump of butter forms. 

10. Tip into a cheesecloth-lined sieve to draw off the buttermilk then transfer the butter to a large bowl and cover with chilled water. 

11. Using a spatula, or clean hands, gently wash the butter in the bowl to remove any remaining buttermilk. 

12. Drain and repeat 2 or 3 times until the water runs clear. Cover with chilled water and refrigerate for 15 minutes. 

13. Drain well, add salt and work swiftly until combined. 

14. Turn out onto a chopping board that has been elevated with a folded cloth under one end, to allow liquid to run off while shaping. 

15. Use wet butter paddles (or cool hands) to firmly pat any remaining water from the butter and form it into blocks and sticks.

16. Wrap, date and refrigerate. Use within 2 weeks or freeze.