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Double cream (at room temperature)


Put the cream into a bowl.

Mix and stir vigorously with a whisk, or your hand for 5 – 10 minutes, the cream will thicken, then suddenly start to slosh around as the buttermilk separates from the butter.

Drain the buttermilk, and stir again for another minute to remove the last of the buttermilk, before draining one last time.

Rinse the butter with cold water. Optionally you can now season with salt or try adding herbs or garlic to the butter.

The buttermilk can be used for making cheese, cakes or biscuits.

Taken from my book ‘Eat like a Viking!’ Available now on Amazon 

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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