- 500 ml Heavy Whipping Cream, room temperature
- 2 tbsp White Miso Paste
- 1 tsp dried Lavender
- 1 tsp Earl Grey tea
- Take the cream out of the refrigerator 1 hour before churning. To turn the cream to butter, place it into a butter churner and begin to stir. The entire process will take roughly 15 minutes and should go from a smooth liquid to frothy and thickened. Continue to stir as it gets thicker and eventually the butter will separate completely from the liquid and it will be come very easy to stir. Pour out the butter milk and reserve for fried chicken or pancakes.
- Place the butter solids in a bowl filled with cold water and ice. Using a spoon, break apart the large butter chunks. This rinses the butter and removes any remaining butter milk which could cause it to spoil quickly. Repeat this rinse process a second time with fresh water. Once rinsed, sieve out the butter and dry on a paper towel. Be quick with this step so as not to warm the butter too much with your hands.
- At this point you can add a bit of salt and the flavours of your choice like miso which is perfect on kebobs or lavender and earl grey for scones. Shape into a log and keep in the fridge in an air tight container.