Step 1

For our first butter I’m using a butter maker from Amazon . Pour in the cream 35 % fat then pull the plunger up and down . First it will whip the cream but then the buttermilk will start to separate and you can see the butter clumps together . Pour out the buttermilk and save that ( I use it for pancakes ) then put the butter in ice water and wash off the butter milk. Put it in a butter dish or sealed container and keep in the fridge

Step 2

For the second butter add 200 ml 35% and a pinch of sea salt to a measuring jug then use an electrical whisk to over beat the cream until the buttermilk separates . Again drain off the buttermilk and put the butter in ice water and rinse off excess buttermilk

Step 3

For the third butter add cream salt chopped garlic and parsley to a mason jar . Shake the jar up and down vigorously ! This does take about twelve minutes but the buttermilk will separate . Then as before place the butter in ice water and rinse off the excess buttermilk. Keep stored in the fridge and enjoy