Homemade butter and buttermilk
Cooking Instructions
- 1
Using my kitchen aid, pure the contents of the heavy whipping cream and start on level 2.
- 2
Continue to let it run using this specific attachment for 40-50 minutes (can up it to level 3 if it doesn’t splatter)
- 3
Once it starts to separate and clump into the beater, you may want to turn it down or cover with a towel (it will splash out of the bowl).
- 4
When most of it is in the beater and liquid is in the bowl, turn it off and grab the beater, and any clumps in the liquid and set aside in a bowl.
The liquid is buttermilk, put it in a container to use for another project.
- 5
Knead the butter in the bowl and ensure all the excess buttermilk is drained out.
Then add water and knead, dump water, add fresh water, knead. Do this about 4-5 times until water is mostly clear.
- 6
Then, add a couple tsp of salt, knead and when done, shape into an oval and place into a container for use.
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