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Submitted by: Minnie, NSW Australia

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STEP ONE: Increase temperature of cream to 12-15 degrees celsius

After separating the cream from milk and the cream has reached the correct temp, put the cream into large a bowl. I use my little electric hand beater and beat the cream, keep beating until it begins to 'turn'.

STEP TWO: Continue beating cream

The cream will start to 'break' into little yellow pieces (see photo), keep beating the cream and it will start to look like soft butter.

STEP THREE: Buttermilk breaks free from the cream

The butter will suddenly begin to show the buttermilk, tip the buttermilk out of the butter. I use a strainer over a jug so if some of the butter fall they only fall into the strainer.

Keep beating to remove as much buttermilk as possible and then tip a bit of a time approx half a cup of water into the butter. This will wash more of the buttermilk from the butter and rinse the butter.

Strain the water and any buttermilk from the butter and then push together.

STEP FOUR: Cool your butter and drain

Tip the butter into a strainer to drain and place in the fridge, I have the strainer on a plastic jug. Leave in the fridge until it firms a bit but take out before it's hard you just want it a little bit more firm so that it's more pliable to work with.

STEP FIVE: Pat your butter

Get out clean wooden board (I use one side of a large cutting board for ONLY butter, so it doesn't get tainted) and your butter pats. Wet the board and pats with water so the butter doesn't stick. Now take the butter from the fridge and the on a clean wooden board press and push with the butter pats, see the buttermilk still coming from the butter!

I push it flat on the board and push then as show left I press it together, keep 'patting' the butter until nearly all the liquid stops running out. You don't need it to be dry but really reduce the amount of liquid.

STEP SIX: Salt your butter

Then salt your butter, using fine salt that has no anti-caking agents or iodine.

Sprinkle salt (you'll need to work out how salty you want your butter, I normally use about a tablespoon to the 600ml cream I start with) over the butter and then continue working the butter until you feel it's still moist but the amount of liquid is reduced.

STEP SEVEN: Finished butter

Now you can push your butter into a shape and wrap in foil or put in a butter dish. I looked at 'Butter Crocks' to keep my butter but found out that in most of Australia it gets too hot to keep the butter in a butter crock, so now I mix my butter at this stage with olive oil and keep it in the refridgerator. The it stays easy to spread straight from the fridge.

Click here to see how to make olive oil butter, that spreads straight from the fridge.