Homemade Butter and Buttermilk

As someone on a budget, buy one get one free deals are one of my favorite finds (aren’t they everyone’s???).  And when you make your food from scratch, a little research opens up a world of BOGOs previously unknown!  If this recipe doesn’t make you feel like a resourceful, sly, and green giant of a consumer, I don’t know what will!

Yesterday, I made Ranch Dressing using buttermilk.  Well, here’s how I got that buttermilk (as well as some lightly salted butter).  Many thanks to Amy Korst over at the Green Garbage Project for sharing this easy and hands-off BOGO!

Homemade Butter and Buttermilk:

Homemade Butter and Buttermilk

Equipment:

  • Electric stand mixer with whisk attachment (if you don’t have one, see the end of post for how to do this by hand*), cheesecloth or other clean, thin cloth to use for straining

Ingredients:

  • 1 quart of heavy whipping cream
  • 1 tsp of salt (optional)
  • Other flavors you might want to add to your butter (e.g. garlic powder, unsweetened cocoa powder, chopped chives) <- optional

Directions:

  1. Add the heavy whipping cream and any other seasonings you want to the stand mixer.  Whip the heavy cream in the stand mixer on high.  You’ll notice that after just a few minutes, the cream looks like stiff whipped cream.

    Cream after about 3 mins blending (yes, having a splash guard for your mixer is a good idea for this one!!)

  2. Continue to whip on high for another 5-10 minutes, or until the butter solids and buttermilk start to separate (the whipped cream breaks down into what looks like a yellowish lumpy slurry).  If you need to protect your kitchen from being covered in buttermilk (like I did), reduce the speed of the mixer, but try to keep it as high as possible (so, no lower than 6 out of 10 is probably a good goal).
  3. Watch the butter carefully!! Once the separation starts, you’re only a few minutes from done.  The butter will clump around the whisk, and leave a pool of buttermilk totally separated at the bottom.
  4. Turn off the mixer and set the buttermilk aside.  Use your fingers to work the butter off the whisk and into the cheesecloth.  Thoroughly wring the butter free of any last milk, and give it another spin on med speed with a cup of cold water to make sure any last buttermilk is rinsed out.
  5. Give the butter another strain in the cheesecloth, and move to whatever you’ll be storing it in.  Before using your buttermilk, make sure you run it through a strainer as well to catch any butter lumps that might be left.
  6. ENJOY!! Don’t you feel smart?! 😀

 

Butter and Buttermilk - The finished products

 

*How to make this by hand – completely and utterly not in any way recommended if you have the other option.  Also, not recommended for anyone who doesn’t want to develop a case of tennis elbow!

If you don’t have a stand mixer, then you do have another option.  Get yourself a mason jar, a marble (which will act as an agitator), and start shaking!!  You’ll still want to make sure you follow the straining and rinsing steps, and you’ll have to work in smaller batches.

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