Traditional buttermilk is the liquid left over after churning cream into butter. This method gives you a rich and tangy buttermilk that can be used in various recipes. Here’s how to make it from scratch.
Ingredients
• 2 cups heavy cream (preferably raw or unpasteurized)
• Optional: 1/4 cup buttermilk (as a starter culture for quicker fermentation)
Instructions
1. Whip the cream: Pour the heavy cream into a mixing bowl or a stand mixer. Using a hand mixer or stand mixer, beat the cream on medium speed until it thickens and starts to form soft peaks.
2. Continue whisking: Keep whisking the cream past the soft peak stage until it separates into butter and buttermilk. This will take several minutes. You will see the butter forming clumps and the buttermilk will be the liquid that separates out.
3. Strain the mixture: Place a fine mesh strainer or cheesecloth over a bowl. Pour the mixture into the strainer to separate the butter from the buttermilk. Allow the buttermilk to drain completely.
4. Rinse the butter: If you want to keep the butter for use, gather it in the cheesecloth and rinse it under cold water to remove any remaining buttermilk. This helps prolong its shelf life.
5. Store the buttermilk: Transfer the strained buttermilk to a clean container and cover it. It can be stored in the refrigerator for about 1-2 weeks.
6. Use the butter: The butter can be salted or unsalted, depending on your preference, and can be stored in the refrigerator or freezer.
Homemade buttermilk is perfect for pancakes, biscuits, dressings, and marinades, adding a delicious tangy flavor to your dishes. Enjoy your freshly made buttermilk!
Aprile's Kitchen 