Commercial cream (i.e. the cream you buy in your grocery shop) is homogenized. As a consequence of that, butterfat (aka milk fat) is not easily split from the cream, which of course is a must to be be able to make butterfat (out of the homogenized cream). As a comparison, the fat floats to the top by itself in farm-fresh milk.

In accordance to the Modernist Cuisine cookbook, the solution to this problem is to add 1% Locust Bean Gum (LBG) in proportion to the cream used.

Procedure:

1. Add 1% LBG to the cream (choose high-fat cream)
2. Warm the cream (with the LBG) to 30 to 40 degrees celsius
3. I centrifuged the mixture for one hour at 5250 g and refrigeration set to 5 degrees celsius
4. If you do not have a chilled centrifuge (as I used) you need to chill the bottles to solidify the fat
5. Make a hole in the butterfat (in the bottles) and pour out the liquid (below the fat)
6. Either warm the bottles to melt the butterfat to be able to pour it out or (as I did) carve it out
7. Add salt to taste
8. Refrigerate until use

The butterfat taste from this procedure is more sweet in comparison to the commercial butterfat that I usually frequent. One reason is that Swedish butterfat (that I am most used to) has lactic acid bacteria added to it which makes it more acidly than most outer butters from around the world.