Easy Butter (using thickened cream)

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Recipe's preparation

Butter

NB. The amount of cream you use is not important but five 200ml cartons of Devondale UHT Thickened Cream yielded 460g of butter (about a large tub size). It is very important that the cream is CHILLED, otherwise it will not work (I tried).

Place butterfly attachment in mixing jug.

Pour cream into mixing jug and mix on speed 4 until you hear the buttermilk splashing in the jug and leave for a further 5 - 10 seconds.

Switch off mixer and pour off the buttermilk. Top up the jug with some COLD (chilled is best) water and let this run off as well. Use spatula to press butter against the sides and press out as much buttermilk as possible. Repeat until fluid run off is much clearer.

Top up jug with more cold water and mix on speed 4 again for 10 seconds. This will help to bring out some more of the buttermilk. Repeat these steps until you are satsisfied, you have most of the buttermilk out. Pour off/squeeze out as much excess fluid as possible.

Pull out enough cling wrap to wrap around butter but keep end free. Sqeeze the butter again with you hands, over the sink. If you have container to put the butter in, use that. If you are using a butter dish, you can leave the butter in the glad wrap and press into lid of dish and put into fridge. Once it has hardened you can remove the cling wrap and the butter will fit perfectly in your butter dish.