Homemade Butter & Buttermilk
Did you know there are over 5 kinds of butter? You have your regular salted/unsalted butter, cultured butter, grass-fed butter, European butter, clarified butter, clotted cream and goat & sheep butter! For the sake of simplicity, I’m making good old regular salted butter which is SUPER easy and perfect for spreading on bread. With an added bonus of making buttermilk, which is great for sweet or savoury baked goods (think biscuits, pancakes, mashed potatoes…! Here’s an easy recipe for homemade and buttermilk!
Homemade Butter & Buttermilk
Ingredients
- 1/2 L 35% cream (I used a 437 ml carton)
- salt to taste
Instructions
- In a stand mixer with the splash guard attachment on, add the cream, salt and mix on high for about 8 min.
- When you get to the whipping cream stage, continue whisking until it slowly turns off-white and thick, to pale yellow, about 5 min.
- Continue whisking until the cream looks pebbly and the solids start to separate from the liquids. You’re almost there! Make sure to use your splash guard to avoid making a mess!
- When you can see the butter separating from the buttermilk, it’s ready! (see video at end of post) Pour the contents of the bowl into a strainer and let the buttermilk drain.
- Use a spoon to squish and knead the butter in the strainer to get all the buttermilk out. Knead with for a few min until dense and creamy!
- Transfer both butter and buttermilk into 2 small air-tight containers and refrigerate! Enjoy!
