Best 2 Homemade Butter And Buttermilk Recipes
Welcome to the world of homemade butter and buttermilk, a culinary journey that takes you back to the basics of dairy craftsmanship. In this article, we'll guide you through the art of creating these two staples from the comfort of your own kitchen. Whether you're a seasoned home cook or just starting your culinary adventures, we'll provide you with the knowledge and techniques you need to make the most out of these versatile ingredients. From understanding the science behind the process to selecting the right ingredients, we'll cover everything you need to know to create delicious and creamy homemade butter and buttermilk every time. So, let's dive in and explore the wonderful world of homemade dairy delights!
Here are our top 2 tried and tested recipes!
HOMEMADE BUTTER AND BUTTERMILK
Provided by Daniel Patterson
Categories Milk/Cream Mixer
Yield Makes about 2 cups butter and 4 cups (32 ounces) buttermilk
Number Of Ingredients 4
Steps:
- Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
- Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
- Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
- Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.
HOMEMADE BUTTER AND BUTTERMILK
Provided by Daniel Patterson
Categories condiments, dips and spreads, project
Time 30m
Yield Makes about 16 ounces (2 cups) each of butter and buttermilk
Number Of Ingredients 2
Steps:
- Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
- Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
- Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
- Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 33 grams, Protein 2 grams, SaturatedFat 21 grams, Sodium 34 milligrams, Sugar 2 grams
Tips:
- Choose the right cream: Use fresh, high-quality cream with a fat content of at least 30%. This will ensure that you get a good yield of butter and buttermilk.
- Use a food processor or stand mixer: These appliances will make the butter-making process much easier and faster. If you don't have either of these appliances, you can also use a blender, but it will take longer.
- Be patient: It takes time to churn cream into butter. Don't get discouraged if it seems like it's taking forever. Just keep churning and eventually, the butter will start to form.
- Don't over-churn the butter: Once the butter has formed, stop churning immediately. Over-churning will make the butter grainy.
- Rinse the butter with cold water: This will help to remove any remaining buttermilk from the butter.
- Store the butter in the refrigerator: Homemade butter can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Making homemade butter and buttermilk is a fun and rewarding experience. With a little patience and effort, you can enjoy fresh, delicious butter and buttermilk right from your own kitchen. So next time you're looking for a fun project, give this recipe a try!
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