The inspiration for this dish comes from our love of butter. We believe there are few things as marvelous as butter, and even fewer things as good as fresh butter.
The flavor of fresh butter makes any thing it's used in delicious and rich. When making fresh butter, you also get fresh buttermilk. The buttermilk does not taste like the refrigerated stuff, the flavors are deeper and more complex.
The recipe yields about two cups of buttermilk and 1.5 cups of butter. Both will keep for a week in the fridge.
We used Kalona Super Natural organic whipping cream for our recipe. We were not endorsed or paid, we bought the product on our own and were very pleased with the results!
- Whipping cream, 32 oz
- Salt, optional, to taste
- Once the cream is whipped to soft peaks, increase the speed and cream a further 5 to 10 minutes. The cream will begin to separate into butter and buttercream.
- Once the butter and buttercream have separated, pour the contents of the bowl into a colander placed over a clean bowl.
- Using your hands, squeeze the butter together, place the butter ball into a cloth and use a weight to strain any remaining buttermilk from the butter. Alternatively you can squeeze the cloth to drain the buttermilk.
- Place the butter in a container, mixing in the salt or flavorings. Pass the buttermilk through a sieve into a container.Tips
Use a guard or cover to prevent splashes while whipping the cream. Once the butter begins to separate from the buttermilk, there will be lots of splashing.
A hand mixer could be utilized instead of a stand mixer, or place the cream in a sealable jar and shake by hand until the butter separates from the buttermilk.