Pour cream or soured cream into
a tall pan so that it is about a
quarter full.
Don't fill up any more because the cream needs lots of room to
move around. The cream should be about room temperature (20-30°
C). Whisk it using the mixer for 5-10 min.:
Keep whisking till butter
separates from the milk. Wash your hands in cold water, take the
butter in your hands and squeeze any remaining
butter milk from the butter:
Shape the butter in the form you like. You can
enjoy its fresh creamy taste straightaway or put it in the
fridge for later. The remaining buttermilk can be used as
skimmed milk and in making pancakes, rice puddings and pastry:
