The veggie shop had 2 lt bottles of cream cheap as chips.
So I bought some.
What to make.....
.........BUTTER of course.
put your cream into a large mixing bowl and beat it, once it is nice and thick like you would use for cakes etc,
You can flavour it here if you like
keep beating it, after a few minutes it will look like this, scrap the sides down and beat some more.
once it starts to clunk around and spit out liquid you will have this
This is your butter finished.
Now all you have to is drain it.
This is the butter milk after it has drained off the milk.
Now you can use a stainer and then squeeze the butter by hand to remove the last little bits.
Or you can pop it into cheese cloth/muslin and keep twisting the top to remove all the excess butter milk.
I never bother with this step as I keep my butter frozen and only thaw it when I need it to cook with.
I store mine in ziplock bags with the date on the front so that I use the earliest ones first.
freezes well, tastes great.