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Place the 900ml of double cream in a large bowl and whisk, you can use an electric mixer or you can do it by hand. Initially it will turn to whipped cream but after around 8-10 minutes it breaks down and separates into butter and buttermilk. At this point you should remove the butter and place into a bowl of cold water, ready to rinse.
Sieve the buttermilk into a jug to drain and reserve in the fridge for later use.
Whilst submerged in water, squeeze the butter while rinsing. The water will turn cloudy. Rinse and squeeze again another 2 – 3 times until the water stays clear. This is an important step as residual buttermilk will turn the flavour of the butter sour and cause it to spoil quicker.
Spread the butter out onto baking paper and spread. Add a small amount of salt, roll the butter into a cylinder and store in the fridge.
Kept in the fridge, it will last up to 3 weeks or will freeze for up to 9 months.