Pour cream into your stand mixer, start mixing on low speed at first and speed up. this will take between 5 and 10 minutes and you may need to scrape down the edges occasionally.

Keep mixing until the cream separates and the butter milk is the consistency of milk. Pick the butter out from the whisk over a sieve or strainer.

You need to strain all of the butter from the butter milk so I pour the liquid over the butter in the sieve and squeeze out as much milk as possible with my hands. The buttermilk makes a delicious drink or you can marinade chicken with it.

Place the butter in a bowl of iced water and leave for a couple of minutes to firm up, then squeeze as much water out as possible, form it into shape on a piece of greaseproof or baking paper.

I sprinkled my butter with flakey salt (opt) then formed into a log and wrapped tight with the paper. Keep in the fridge for up to a couple of weeks

How do you like your butter, I like mine on toast with marmalade and a cup of tea or in a hot crispy jacket potatoes. https://www.youtube.com/watch?v=N3vANjfvx4M