Instructions

1. 1
   Whip heavy cream at high speed until it curdles and separates.
2. 2
   Foodie tip - The liquid is buttermilk which you can store for later.
3. 3
   Squeeze your butter, then rinse in ice water and add a pinch of salt.
4. 4
   Store in a butter crock at room temp or refrigerate and it will last longer!