You can always improvise with equipment if necessary, but ideally you will need a blender, stand mixer or food processor, a clean cotton handkerchief, a sieve, two large bowls, a set of butter paddles, a spatula, paper towel, a knife, a chopping board, baking paper to wrap the butter and a jar for the leftover buttermilk.

Make sure everything is nice and clean – I find the easiest way to do this is throw all the utensils in a dishwasher on hot (not the handkerchief/wooden utensils/baking paper).

Fill one of the large bowls with cold water and add a couple of big handfuls of ice. Add the butter paddles to the ice water and leave to soak.

Lay the sieve over the other large bowl and line it with the handkerchief.

Add the cream to your food processor and blend on high until the cream splits into butterfat and buttermilk – this could take up to 10 minutes. Just keep blending, it will split eventually.

Use the spatula to scrape the butterfat and buttermilk into the handkerchief and drain most of the buttermilk. Return the fat to the blender and beat for a few more seconds to remove more of the buttermilk. Drain again.

Remove the butter paddles from the ice water and set aside. Add the butterfat to the ice water and knead the fat under the water for a minute or so to remove as much of the buttermilk as possible. Drain the water and refill with clean, cold water and more ice. Knead again to expel the last of the buttermilk.

Remove the fat from the water and drain briefly on paper towels. Divide the fat into pieces with a knife – for this amount of cream I usually divide the fat into 4 small pieces (so the butter I defrost will be as fresh as possible when I eat it), weighing out about 100g per piece.

To flavour the butter, transfer one piece of fat to the chopping board and sprinkle over the flavourings, to taste. Use the butter paddles to smear and blend the flavourings evenly into the fat, then shape the butter into a neat block. Repeat with the rest of the pieces of fat.

Cut the baking paper into pieces large enough to wrap the blocks. Write the type of butter on each piece of paper (if you do this after you wrap, it’s very easy to pierce the paper). Wrap each block in paper, set one aside for the best snacking ever and freeze the rest. Or give it away if you’re feeling incredibly generous!