Pour the cultured cream into an electric mixer with a whisk attachment. Cover with a clean tea towel (dish towel) to catch any splatter and turn the speed to high. Beat until the cream splits into liquid and solid. Once the cream has split, remove the solids (butter) to a clean bowl. You can reserve the liquid (buttermilk) for another use if you desire.
Wearing plastic gloves, wash the butter under cold running water, manipulating and squeezing continually for 5 minutes. This process helps to remove excess liquid. Return the butter to the bowl. Cover until required. Refrigerate if not using within a couple of hours.
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