Ingredients

Step by step

1. Pour the cream into the bowl of a stand mixer fitted with a paddle attachment, then wrap the whole thing tightly with clingfilm to prevent splashing. Start to whip slowly until the cream forms stiff peaks. Increase the speed to high and whip until the cream splits into buttermilk and butterfat.
2. Line a colander or sieve with a large piece of muslin. Tip in the butter mixture and strain, reserving the buttermilk for another recipe. 
3. Return the butterfat to the mixer bowl, re-wrap in clingfilm and continue whipping to extract more buttermilk.
4. Make an ice bath with plenty of ice cubes and cold water in a large bowl. Plunge the butter solids into the ice bath and squeeze to remove any remaining buttermilk (this step helps to keep the butter fresh for longer).
5. Chill the butter solids, either in a covered bowl or airtight container.
6. To season the butter, bring it to room temperature so that it’s softened, add half a teaspoon of salt to incorporate, or one of the flavourings suggested right. Taste, then add more salt if you like.
   Tip

   To make smoked salt, add Cornish smoked salt and a few drops of liquid smoke.

Now, make your own bread!

Starter-free sourdough

Jalapeño, smoked cheddar and bacon cornbread

Plain and simple loaf