Yes, you can turn whipping cream into creamy homemade butter and buttermilk, that’s one single ingredient into two, in less than 15 minutes.
The butter we’re making is a brighter yellow due to the higher levels of beta carotene. The flavor? Delicately sweet and buttery. The secret? Buy organic.
Why organic? I like knowing what goes in and on my food. Organic dairy products are free of hormones and antibiotics and sourced from cows that are treated humanely. Not only is organic far healthier but I’m also choosing to support farmers who practice sustainable farming methods.
The other day I snagged two 250 ml cartons of organic whipping cream 36% m.f. for the bargain price of $1.00 each. Don’t you just love good deals?
Now let’s make some butter…
Pour the cream into the bowl of your electric mixer.
Be sure to add a splatter guard. It can get quite messy as you can see.
Whip for a few more minutes at high speed and the cream will become quite firm.
Don’t stop yet. Whip for another minute or two and the butter will start to separate from the buttermilk.
Continue to whip until the butter is completely separated from the buttermilk and clings to the whisk.
Drain the buttermilk. Using a spatula or the back of a spoon, gently squeeze the rest of the buttermilk out by pressing the butter against the side of the bowl. Reserve for another use.
Wash the butter by rinsing with ice cold water then drain and squeeze the water out. Repeat until the water is clear. This will extend the storage life.
For salted butter, add sea salt to taste. I like my butter sweet so I left it as is.
- 500 ml organic whipping cream , 36% m.f.
- Sea salt, optional
- Pour the cream into the bowl of your electric mixer.
- Using whisk attachment, whisk on high speed until the butter separates from the buttermilk, approximately 7-12 minutes.
- Drain the buttermilk and reserve for another use.
- Using a spatula or the back of a spoon, gently squeeze the rest of the buttermilk out by pressing the butter against the side of the bowl.
- Wash the butter by rinsing with ice cold water then drain and squeeze the water out. Repeat until the water is clear.
- Add sea salt, to taste, and blend until incorporated, this is optional.
- Store butter and buttermilk in the refrigerator.
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