Churn the cream

• Pour the cold heavy cream into a bowl or jar.
• Churn with a butter churner or an immersion blender until the cream separates into butter and buttermilk.

Strain the buttermilk

• Strain the butter from the buttermilk, keeping the buttermilk for another use.

Wash the butter

• Wash the butter in cold water until the water runs clean, to remove all the buttermilk.
• Squeeze out as much water as possible.

Shape and salt

• Shape the butter into a stick.
• Add the flaky sea salt.

Chill

• Chill in the fridge, or use at room temperature.