Homemade Butter
Serves 1
Directions
- 1Mix heavy cream and buttermilk with a whisk or spatula.
- 2Mix heavy cream and buttermilk with a whisk or spatula.
- 3Mix heavy cream and buttermilk with a whisk or spatula.
- 4Let the mixture sit at room temperature overnight in a covered container until it thickens to a creamy consistency (this forms crème fraîche).
- 5Let the mixture sit at room temperature overnight in a covered container until it thickens to a creamy consistency (this forms crème fraîche).
- 6Let the mixture sit at room temperature overnight in a covered container until it thickens to a creamy consistency (this forms crème fraîche).
- 7The next day, put the thickened mixture into a mixer with a whisk attachment and start mixing at a medium/high speed.
- 8The next day, put the thickened mixture into a mixer with a whisk attachment and start mixing at a medium/high speed.
- 9The next day, put the thickened mixture into a mixer with a whisk attachment and start mixing at a medium/high speed.
- 10Intentionally over-whip the cream to break it up and separate the solids from the liquids (buttermilk).
- 11Intentionally over-whip the cream to break it up and separate the solids from the liquids (buttermilk).
- 12Intentionally over-whip the cream to break it up and separate the solids from the liquids (buttermilk).
- 13With your hands, pull off the butter solids stuck to the whisk attachment and squeeze out as much buttermilk as possible.
- 14With your hands, pull off the butter solids stuck to the whisk attachment and squeeze out as much buttermilk as possible.
- 15With your hands, pull off the butter solids stuck to the whisk attachment and squeeze out as much buttermilk as possible.
- 16Pour the buttermilk into a strainer to collect any remaining solids, then save the buttermilk for future recipes.
- 17Pour the buttermilk into a strainer to collect any remaining solids, then save the buttermilk for future recipes.
- 18Pour the buttermilk into a strainer to collect any remaining solids, then save the buttermilk for future recipes.
- 19Place the butter solids into a separate, preferably rectangular, container.
- 20Place the butter solids into a separate, preferably rectangular, container.
- 21Place the butter solids into a separate, preferably rectangular, container.
- 22Smash the butter down nice and flat and use a spatula to flatten the top.
- 23Smash the butter down nice and flat and use a spatula to flatten the top.
- 24Smash the butter down nice and flat and use a spatula to flatten the top.
Ingredients
- 3 gallons Heavy Cream
- 3 gallons Heavy Cream
- 3 gallons Heavy Cream
- 2 cups Buttermilk
- 2 cups Buttermilk
- 2 cups Buttermilk
Equipment
WhiskSpatulaContainerMixerWhisk attachmentStrainer
Tips
- You can reuse the buttermilk from this process for future recipes.
- The butter is unseasoned so you can control the saltiness when cooking.
- Malden salt is recommended for a crispy crunchy topping, but any salt can be used.