Use a mixer. Mix the cream untill it cracks, run for 1 minute more. Pour out the whey (you can save it for baking bread), make sure to separate as much whey as possible. Ad salt and oil. Run untill you have a smooth and wellblended butter. In the winter use 0,75 dl oil and the warmer the weather the less oil is required. Pour up and into fridge. Will keep for 2 weeks. Enjoy
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