- 5 cups Ayrshire double-thick cream
- salt, for seasoning
Refrigerate the cream for at least 3 hours before use.
Spoon the cream into a deep bowl and whisk or churn until very thick and clotted. The clotted consistency is an indication that the milky water or whey can be pressed out, which you can carefully do using a wooden spoon. Season with salt to taste.
Spoon the butter into a wooden mould or any suitable container.
Refrigerate for at least 2 hours.
This beautiful white butter has a delicious, creamy, mascarpone-like texture.