Servings: 1 cup
Equipment
- electric mixer
Ingredients
- 2 cups heavy cream
- 3 tbsp cold water
- 1/4 tsp salt optional
Instructions
- Pour cream into mixing bowl
- Using the wire whisk attachment, slowly start mixing the cream, gradually increasing speed to high. Cover the bowl to avoid splashing
- Watch for the first stage when the liquid cream starts to resemble whipped cream
- Continue to mix on high until solids begin to form. When this happens, pour in the 3 tbsp cold water. This helps the milk to separate from the fat
- Continue to mix on high until there is complete separation of fat from milk, and a soft but solid ball is formed
- Drain the liquid into a jar or other container. This is buttermilk and can be used in recipes. Cover and store the container in the refrigerator for up to 2 weeks
- Squeeze excess liquid from the solid. Mix in salt if desired
- Store in a sealed container and store in the rerigerator for up to 8 weeks
- Option. Stir in herbs or spices for a savory butter: sage, rosemary, garlicFor sweet butter, try adding ingredients such as cinnamon and honey
Tried this recipe?Let us know how it was!
