The old fashioned way. Kathy brought in a glass bottle with a wooden peg and poured cream in. We then shook the damn thing for a long time. 45 minutes she said. I do not recommend this process of making butter. Your arms will tell you why the next morning. You wont even be able to take your bra of that evening... But it meant Kathy and I justified this glorious butter on our scones (evil grin).
It was so easy. My previous research of making butter was suppressed quickly with complicated explanations and processes. This.was.easy.
Pour cream into a bowl. I put about 250 mls here... and start beating...
It starts to look like it is curdling... Keep beating... it even starts to change colour... a bit of yellow... keep beating...
Then suddenly wa la! Butter and Butter Milk. Drain Butter milk to use and clean the butter of residual buttermilk in water.
Butter - pure butter. If you are used to salt in your butter (like me) just add a pinch of salt before you start beating... A pinch is all you need!