• 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.