Butter is made from the butterfat that is in suspension within cream. It’s a simple process of agitating the butterfat out of suspension from the cream and separating out the buttermilk. As with all processes used to make dairy products, you must make sure all utensils are sterile.
There are two main types of butter – cultured and uncultured. Cultured butter has a different flavour and is one way of preserving the butter. Alternatively, you can use salt as the preservative. A safe and easy way to make cultured butter at home is by adding yoghurt, as this provides the same bacteria. It’s very important to use pure cream with no thickeners or additives. Check the label. The cream must be cold before starting the process, so leave it in the fridge until you’re ready to start.