How to make butter with North Aston cream

Has anyone noticed the price of butter these days? This method for making your own butter yields approximately 330g. So, with a large jar of North Aston cream and a little elbow grease, you’ll create something that is not only superior to eat, but cheaper than the majority of butters found in the supermarkets! Ice-cold water is essential to prevent the butterfat from sticking to your hands or utensils during the process. We recommend eating your butter within a few days, as its shelf life is short. If you don’t plan to use it all at once, slice the finished block into smaller pieces, wrap them in greaseproof paper and freeze until you’re ready. Adding salt is recommended as it will improve the longevity of the butter.

Ingredients

• 500ml unhomogenised real cream from North Aston Dairy

• 3/4 tsp Maldon sea salt, or whatever salt you have (optional, but recommended)

Equipment

• Stand mixer with a whisk attachment, or an electric whisk

• Metal sieve

• Plenty of ice cubes

• Large bowl

• Greaseproof paper

Ensure the cream is at room temperature before you’re ready to start.

Scrape the cream into the bowl of your mixer and whisk on a medium speed for about two minutes. It will gradually become stiffer until it separates into butterfat globules and buttermilk.

Pour the butterfat and buttermilk into a sieve, with a pot underneath to collect the buttermilk.

Return the butterfat to your mixer and whisk again for 30 seconds to extract a few more drops of buttermilk. Place back in the sieve to drain.

Now, fill a large bowl with cold water and add several ice cubes. Give it a good stir, and dip your hands in the water before picking up the butter block and placing it into the bowl. Squeeze the butter block with your hands to release more buttermilk - the water will start to turn cloudy. Lift the butter into a sieve and pour the cloudy water down the sink. Repeat the process twice more using clean ice-cold water (or repeat until the water no longer appears cloudy).

If using salt, spread the butter onto a sheet of greaseproof paper using wet fingers. Sprinkle the salt evenly, then gather the butter with wet hands and shape it into a large block. Wrap in greaseproof paper and store in the fridge, where it will firm up. Once firm, cut into smaller pieces with a knife, rewrap in paper, and freeze if you don’t plan to use it all at once.

Tip for using up the buttermilk

The leftover buttermilk is great to drink on its own. However, if you want to take it a step further, use it in this recipe to make delicious pancakes.