Licensed to butter part 2: front start to finish.

• 1. Protect yourself from what you want. As the butter and buttermilk separate, it will splatter like crazy. Begin whipping the cream (we used raw unpasteurized cream).
• 2. Don’t forget to soak your butter paper
• 3. The whipped cream stage
• 4. Adding sel à la cannelle (cinnamon salt)
• 5. Butter and buttermilk separate like magic (the buttermilk is gray from the salt)
• 6. Washing out the buttermilk (save buttermilk for making pizza dough!)
• 7-8. Form to fit