- 2 l cream (will make 2 pounds of butter)
- Add cream to churn.
- Hand churn for 10 to 12 minutes.
- Strain the butter through a sieve or through a muslin cloth.
- Rinse the butter until the water runs clear.
- Add salt if you like.
- It’s ready to spread.
Breda's tip: If you don’t have a glass jar churn, you can use a normal jar and just shake it for ten minutes.