300ML WHIPPING CREAM
Let the whipping cream stand at room temperature for 2 hours
Pour the cream into the butter churner and turn the handle to start the churning process. After a couple of minutes the cream will start to turn foamy. You need to continuously churn the cream for around 15 minutes. You'll know when it's done as the churning process becomes harder.
If you look inside your jar you will see the cream has turned a pale yeollow and has seperated to form butter and buttermilk.
Remove the lid and carefully pour the buttermilk into a glass, save this - it's perfect for LOADS of recipes!
Put the butter in a mixing bowl and pour cold water on top. You may want to add ice to help the rinsing process. With clean hands gently massage the butter and squeeze to remove the butter milk. Repeat this process twice.
For salted butter, sprinkle 1/4tsp of sea salt over the butter and mix. Taste and add more if you'd like!
Shape to whatever shape you desire and store in the fridge.
250G PUMPKIN/SUNFLOWER SEEDS
2-3 TBSP SUNFLOWER OIL
Heat oven to 160C
Spread out the seeds on a baking tray and roast in the oven for 4-5 minutes. Keep a close eye on them so they don't burn! When they're out of the oven leave to cool.
Add the cooled nuts to a food processor and blitz for 5 minutes until the nuts turn into a creamy, smooth consistency. Say hello to your seed butter!
As the natural oils in the nuts are released, they will aid the process.