First of all let me say the cream was expensive! I used 4 600ml pots of Tesco double cream which was £3 for two pots – so £6 in total for my cream, this just made me glad I hardly ever buy cream!
You will also need a food mixer, a sieve, a few different bowls, a sterilised jar of some kind for the buttermilk and some greaseproof paper to wrap the butter in.
First of all pour your cream into the mixing bowl (I had to do this n two batches as there was too much to fit in one load. Then begin to mix on a medium setting, the cream will stiffen
Then the fat globules will begin to separate and the buttermilk will start to pool in the bowl.
Continue to mix until there is a reasonable amount of milk in the bowl then place all of the butter and milk into the sieve and drain off the milk into a bowl.Once you have done this once put the bowl of butter back on the mixer and mis again for a minute before repeating the draining process. Next run cold water over the butter and squeeze the butter with your hands to get the remaining buttermilk out, do this twice each time draining the water and replacing it with fresh cold water.Once the water is clear (so not buttermilk is left) shape your butter into the shape and size you want and wrap for the fridge.
In the end I made about 1.2kg of butter and 700ml of buttermilk from my cream. Tesco English Unsalted butter is £1 for 250g so my butter was worth just under £5. St Ivel buttermilk is 50p for 284ml so my buttermilk was worth just under £1.50.So for my £6 of cream I got £6.50 of butter and buttercream – so pretty much broke even. It does taste really fresh and actually making it felt like watching a little bit of magic happen!