The fresh butter is best enjoyed immediately on a slice of toast. Farah Andrews / The National
The ingredients list: butter and optional salt. Farah Andrews / The National
Start by whipping your cream. Farah Andrews / The National
After two to three minutes your cream will have thickened and look whipped. Keep going. Farah Andrews / The National
After around nine minutes, your cream will collapse a little. Keep whipping. Farah Andrews / The National
It took around 12 minutes for my cream to split into the butter and buttermilk. In the mixing bowl it looked a little like scrambled eggs. Farah Andrews / The National
Separate the butter and buttermilk with a sieve. Not pictured: I then moved bowls and poured iced water over the butter and pressed the butter down, to ensure all liquid was out. Farah Andrews / The National
The finished product, butter and buttermilk. Farah Andrews / The National
The fresh butter is best enjoyed immediately on a slice of toast. Farah Andrews / The National
The ingredients list: butter and optional salt. Farah Andrews / The National
Start by whipping your cream. Farah Andrews / The National
After two to three minutes your cream will have thickened and look whipped. Keep going. Farah Andrews / The National
After around nine minutes, your cream will collapse a little. Keep whipping. Farah Andrews / The National
It took around 12 minutes for my cream to split into the butter and buttermilk. In the mixing bowl it looked a little like scrambled eggs. Farah Andrews / The National
Separate the butter and buttermilk with a sieve. Not pictured: I then moved bowls and poured iced water over the butter and pressed the butter down, to ensure all liquid was out. Farah Andrews / The National
The finished product, butter and buttermilk. Farah Andrews / The National
The fresh butter is best enjoyed immediately on a slice of toast. Farah Andrews / The National
