After reading ‘Deep Nutrition’ by Dr Shanahan and watching a documentary a few weeks ago on the Nepalese hill tribes, I decided to make my own butter. The women in this tribe made their own butter churning it in the stomach lining of a cow and then hand stitching it into woven bags to preserve it. Cow linings are a little extreme, but after a quick Google search I found it can be done very easily in a glass jar. All you need: cream, a glass jar, pinch of salt and some good arm muscles. Really delicious.
Steps: Pour the cream into the glass jar, place the lid one securely. Shake the jar in hard slow pulses until the cream divides into the solid butter and buttermilk (approximately 5-10mins later, will go from cream to a custard phase first before it separates). Wash the solid butter with water to remove all buttermilk, mix through salt to taste and place in a storage container in the fridge. Voila!