600mlDouble creamor any large quantity of double cream
Pour the cream into a mixing bowl. Using an electric mixer, beat the cream until the delicious yellow butter starts to separate from the left over liquid buttermilk.
Once all the butter and buttermilk has separated, drain off the liquid. This liquid is the buttermilk. Do not throw away.
Squeeze the remaining butter with either butter pats, large wooden spoons or anything you can find, that will help you squeeze out any remaining buttermilk liquid. As much as you possibly can.
Shape into a manageable size. The butter is now ready to use and will keep in the fridge for just a couple of days. Especially if your cream was at or near the ‘use by’ date or if you haven't extracted enough of the buttermilk liquid from the butter and will start to go rancid.
Use the butter to make a Victoria Sponge cake. Or use the butter and the buttermilk to make scones. This way there is no waste at all.