Instructions

1. Place the whole cream in the refrigerator for several hours before starting. It must be very cold to rise properly.

2. Pour the cream into a food processor or large bowl. Start beating at medium speed, then gradually increase to high speed.

3. First, the cream becomes chantilly (frothy and thick). Keep whipping without stopping, it will eventually become grainy and separate into two phases: a solid yellow mass ( butter) and a white liquid ( buttermilk).

4. Once the butter has been separated, pour the contents of the bowl into a fine sieve (or a clean tea towel).

5. Gently squeeze the butter to remove as much liquid as possible.

6. Recover buttermilk if you wish to use it (for pancakes, marinades, etc.).

7. Place the butter in a bowl and cover with ice-cold water. Using clean hands or a spatula, gently knead the butter into the water.

8. Discard the cloudy water, add clean water and repeat 2 or 3 times until the water remains clear.

9. Drain the butter well and place in a clean bowl.
   Add 1 to 2 tablespoons of miso to taste (white miso is milder and sweeter, red miso is saltier and more intense).

10. Mix with a spatula or by hand until smooth.

11. Form the miso butter into a small cylinder in cling film, or place in an airtight jar. Store in the refrigerator for 1 week, or in the freezer for up to 1 month.