California Farm Cultured Butter and Buttermilk

Name: California Farm Cultured Butter and Buttermilk
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 2 cups, (1 pint) heavy whipping cream or sweet cream, 36%, not ultra pasteurized; 2 tablespoons home made greek yoghurt

Hobby Horseman @HobbyHorseman

California, United States

The richness of home made butter will amaze you. Two cups of sweet cream make one cup of butter in your kitchen mixer. And if you don’t have a cow handy, you just buy a pint of sweet cream in the store. You will also produce 2/3 cup of fresh buttermilk. Great to make Ranch Salad Dressing with. Recipes follow.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

30 minutes

2 people

2cups, (1 pint) heavy whipping cream or sweet cream, 36%, not ultra pasteurized
2 tablespoonshome made greek yoghurt
California Farm Greek Yoghurt and Bokashi Whey
Equipment: kitchen mixer with whisk and paddle attachment, handheld thermometer. Pint mason jar for the buttermilk salad dressing
Cost: heavy whipping cream $3 per pint, makes $3 worth of butter and 75 cents of buttermilk

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Steps

30 minutes

1

Pour cream in bowl, wait till it reaches 62F degrees, add 2 Tbs greek yoghurt, ferment 24 hours at room temperature. Whip fermented cream medium speed till it starts to stiffen, about five minutes. Switch to paddle attachment, run a few minutes at medium speed till buttermilk separates, then low speed till you have one big ball of butter. Done!
2

Press and wash butter ball clear of buttermilk traces under running cold water. Wrap in two layers of plastic wrap, put in fridge. Use in a week, or freeze up to a year.
3

Make a pint of Ranch Salad Dressing from your fresh buttermilk in a pint container: 2/3 cup each of buttermilk, sour cream, and mayo. Mix with tsp each dill weed, onion powder, chopped chives, chopped parsley leaves, and balsamic vinegar, and 1/2 tsp of garlic, pepper, 1/4 tsp seasalt. Shake well. Stays fresh in fridge up to a month.

Linked Recipes

California Farm Greek Yoghurt and Bokashi Whey

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 19, 2022 17:36

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.