Homemade Butter and Buttermilk

As an avid baker, if there are two ingredients, I use a lot, they are butter and buttermilk. Both derive from the same main ingredient - heavy cream. So, I decided why not show you guys a quick tutorial on how to make homemade butter and buttermilk. The homemade butter is very creamy and so tasty. They are both incredibly tasty and easy to make. The best part is this process only requires one main ingredient! You honestly cannot get better than that in terms of recipes to try.

REASONS YOU SHOULD TRY THIS RECIPE:

• A great skill to learn because you'll never know when you run out of butter or buttermilk

• Homemade butter is like 10x better than what's in the stores...it's so tasty

• It's incredibly easy to make and only requires one common ingredient

INGREDIENTS FOR BUTTER AND BUTTERMILK:

• Heavy cream - the base of our butter and buttermilk
• Salt - adds a nice flavor
• Cold water - butter is partly water and milk fat so we need the water

HOW TO MAKE BUTTER AND BUTTERMILK:

• Pour one pint of cold heavy cream into the bowl of your stand mixer fitted with a whip attachment. Whip on medium speed for a few minutes and then bump it up to high speed and whip for 10-15 minutes until the cream breaks and becomes more yellowish. Scrape the bowl throughout the process.

• Once it reaches the point where it's yellow, there are curdles and there is liquid in the bowl, stop the mixer. Using a fine-mesh strainer, strain the solid curdles from the liquid. Use a rubber spatula to push the curdles to eliminate the excess liquid. Place the solids in a separate bowl.

• Pour about ⅛ cup of cold water over the top of the butter and use your rubber spatula to squeeze down and pour out any excess liquid. Do this two or three more times. Season with salt (optional). Then, use your rubber spatula to give it a final mixing for a few minutes until smooth and creamy. You will have to pour out the excess liquid throughout this process, but that's normal. Enjoy! It can be stored in the fridge for 5-7 days.

• You can also do this process with a hand mixer or with a mason jar. If you're using a mason jar, make sure it's cold and only fill it halfway. You'll have to shake until the cream breaks and continue the process as normal.

SOME MORE GREAT BUTTERMILK RECIPES:

• Easy Buttermilk Biscuits
• Flaky Buttermilk Berry Scones

Homemade Butter and Buttermilk

fharajli

Homemade butter and buttermilk.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Baking 101

Ingredients

  

• 1 pint heavy cream cold
• pinch of salt
• ½ cup cold water use in ⅛ cup increments three times

Instructions

 

• Pour one pint of cold heavy cream into the bowl of your stand mixer fitted with a whip attachment. Whip on medium speed for a few minutes and then bump it up to high speed and whip for 10-15 minutes until the cream breaks and become more yellowish in color. Scrape the bowl throughout the process.
• Once it reaches the point where it's yellow, there are curdles and there is liquid in the bowl, stop the mixer. Using a fine-mesh strainer, strain the solid curdles from the liquid. Use a rubber spatula to push the curdles to get rid of the excess liquid. Place the solids in a separate bowl.
• Pour about ⅛ cup of cold water over the top of the butter and use your rubber spatula to squeeze down and pour out any excess liquid. Do this two or three more times. Season with salt (optional). Then, use your rubber spatula to give it a final mixing for a few minutes until smooth and creamy. You will have to pour out the excess liquid throughout this process, but that's normal. Enjoy!

Video

Notes

You can also do this process with a hand mixer or with a mason jar. If you're using a mason jar, make sure it's cold and only fill it halfway. You'll have to shake until the cream breaks and continue with the rest of the process as normal.

Can be stored in the fridge for 5-7 days.