• Mix the cream with the yogurt and let it sit in a jar in thekitchen (not the fridge) overnight
• Pour this into your food mixer and let it whip right pastthe usual whipped cream stage till you get that scrambled egg look and a bigclump of golden yellow butter is attached to your beaters and a pool of liquidis at the bottom of the bowl.

  NOTE This is buttermilk, do not throw this out as it is invaluable for cooking and baking and you are going to get more of it very soon.
• Line a sieve with cheesecloth/muslin and drop in the butter,pull up the sides of the cloth and squeeze out as much buttermilk as you can.
• Now take the butter out and press it onto a wooden board squishing as much of that liquid out of it as possible. Fold it on to itselfand keep squishing. Then pat the butter dry with a clean piece of muslin. NOTE ; The more liquid you can get out of your homemade butter thelonger it will last.
• Now add some good quality sea salt (I used Malden Salt) if you want a salted butter. The salt doesn’t just add flavour it will also help to extend the life of your butter.
• Pat the butter into the shape you want wither with old-fashioned butter pats as I have or just press it into a bowl or jar.

How to make butter curls

• Freeze your butter so that it is solid to start with
• using a small serrated knife push it into the butter about 1mm at end of block and drag it towards yourself, it will pull up a line of butter creating a curl - this can take a wee bit of practice!