Step 1

Gather the cream from the top of your raw milk. This will literally sit in a layer on top of the milk and can easily be scooped out.

Step 2

Then add this cream to a blender and blend.  The cream will go through three stages on its way to becoming butter. First, it will become whipped cream, then it will form stiff peaks, before finally becoming butter. You'll know when it's ready, as the butter solids separate from the liquid. This separate liquid is actually buttermilk which can be used in a variety of ways (Read blog post for tips!)

Step 3

The trick to super butter is really getting rid of all that buttermilk. If you don't then your butter will spoil sooner as the casein attached to the butter will putrify when oxidised.  To do this I first drain the buttermilk from the butter before rinsing it with ice cold water. This water will become milky, so I repeat this process with fresh iced water a couple of times, till the water is clear**

Step 4

Once the butter is ready then it's time to add in your salt and dried herbs (I used rosemary this time), roll it into a log ( or pop into ramekins or a butter dish etc) and leave to chill! Voila you have homemade herb butter!