BUTTER AND BUTTERMILK
This recipe is adapted from Anne Mendelson, the author of "Milk: The Surprising Story of Milk Through the Ages." It's a bit of a project. There's a fair amount of stirring, processing, straining and separating. But the result is butter and buttermilk from your own kitchen, making this a fun recipe to make with children in advance of meals featuring their flavors.
Provided by Julia Moskin
Categories condiments, dips and spreads
Time 1h
Yield Roughly 2 cups buttermilk and 1/2 pound (1 cup) butter
Number Of Ingredients 2
Steps:
- Stir together the cream and buttermilk in a bowl and let stand at room temperature to ripen until the mixture becomes thick and sour-smelling (16 to 24 hours). Cover tightly and refrigerate for several hours or overnight, until thoroughly chilled.
- Place in refrigerator a food processor fitted with the steel blade, 2 metal mixing bowls and a wire-mesh strainer in the refrigerator. Have ready 2 to 3 cups of ice water. (Cold is your friend here, warmth the enemy.) Set up the food processor and add half the cream (or all of it, if you have a machine with at least 11-cup capacity). Leave the rest in the refrigerator. Begin processing and watch closely as the cream thickens and whips. (It will take longer with homogenized and/or ultrapasteurized cream.) Soon after this stage, within a few minutes or even seconds, the cream will start to look less white. As soon as you see it breaking into something slightly granular, stop the machine and take a look. Cautiously proceed until the cream is quite definitely separated into cloudy whitish buttermilk and clumps of ivory or yellow butter.
- Set the strainer over a chilled bowl and dump in the contents of the processor, scraping out any clinging butter particles with a rubber spatula. Put the strainer and bowl in the refrigerator while you repeat the processing with the rest of the cream. Add the second batch of butter to what you have in the strainer. Measure the strained buttermilk, pour it into a storage container and chill in the refrigerator.
- Turn out the butter into another bowl and add roughly as much ice water -- straining out the ice -- as you have buttermilk. Work the butter into a mass with a strong wooden spoon or spatula. Drain off as much liquid as you can and go on working the butter. You will see it becoming smoother and waxier under the spoon, as the butterfat comes together in a continuous mass. When no more liquid seems to be coming out, pat it dry with paper towels, pack it into a small container and promptly refrigerate it, tightly covered.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 26 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 39 milligrams, Sugar 2 grams
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Prenabo Inkotariah
[email protected]I've been making butter this way for years, and it's always a hit. The butter is so fresh and flavorful, and it's perfect for spreading on toast or using in baking.
Samuel Awe
[email protected]This recipe is a great way to make use of fresh buttermilk. The butter is delicious and has a lovely golden color.
fedaa alislam
[email protected]I love the tangy flavor that the buttermilk adds to the butter. This is definitely my new go-to butter recipe.
Ronald Kiyemba
[email protected]The butter was a bit too salty for my taste, but overall it was a good recipe.
ProGoldFIsh
[email protected]This was my first time making butter, and it was a lot easier than I thought it would be. The butter turned out great, and I'm so glad I tried it.
Mante Gideon
[email protected]I'm not a big fan of butter, but this recipe made me a believer. The butter was so light and fluffy, and it melted in my mouth.
Md Suladdin
[email protected]This recipe is a great way to use up leftover buttermilk. The butter is creamy and flavorful, and the buttermilk adds a nice tang.
Stah Anussah
[email protected]The butter was delicious, but the buttermilk was a bit too sour for my taste.
Dani Chohan
[email protected]I've always wanted to try making my own butter, and this recipe made it so easy. The butter turned out perfectly and I'm so glad I gave it a try.
islamic News BD
[email protected]This recipe was so easy to follow and the results were delicious! The buttermilk added a lovely tang to the butter, and the whole process was so satisfying. I will definitely be making this again.