Butter

• smoked cream
• 20 g (¾ oz) salt

To make the butter, beat the smoked cream and salt until the fat solids separate from the buttermilk. As this happens, remove the fat solids from the bowl by hand. Place them in a piece of muslin (cheesecloth) or kitchen towel and hang overnight with a bowl underneath to collect the buttermilk that drips from the butter. (Make sure you keep the buttermilk for cooking the