Serves 1
Directions
- 1Mix heavy cream and buttermilk with a whisk or spatula.
- 2Let the mixture sit at room temperature overnight in a covered container until it thickens to a creamy consistency (this forms crème fraîche).
- 3The next day, put the thickened mixture into a mixer with a whisk attachment and start mixing at a medium/high speed.
- 4Intentionally over-whip the cream to break it up and separate the solids from the liquids (buttermilk).
- 5With your hands, pull off the butter solids stuck to the whisk attachment and squeeze out as much buttermilk as possible.
- 6Pour the buttermilk into a strainer to collect any remaining solids, then save the buttermilk for future recipes.
- 7Place the butter solids into a separate, preferably rectangular, container.
- 8Smash the butter down nice and flat and use a spatula to flatten the top.
Ingredients
- 3 gallons Heavy Cream
- 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.
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