How to Make Butter

Non-dairy butter is widely available in shops but it’s also simple to make from scratch. This version is versatile enough to use as a like-for-like replacement for butter in most recipes, particularly pastry, cakes and buttercream icing. It also melts nicely on toast. It’s not really suitable for frying. Soya lecithin granules, widely available from health food shops, are often used as an emulsifying agent.