If you are lucky enough to have milk producers, you probably already have this recipe and don’t need me to tell you.
For those who have not crossed the bridge into making their own butter, you will love it! I like to do this when I have a recipe (biscuits, chicken) that calls for buttermilk. Instead of buying buttermilk, I buy heavy cream and get butter and buttermilk. Two for one. My favorite!
So what do you need?
A Jar (any size will do but you get less from smaller jars)
Salt or herbs (optional)
- Pour your heavy cream into a jar until it is half full. You want plenty of room.
- Shake the jar. After about 2 minutes it’s whipped cream. Keep going. At about 7 minutes you can feel and hear that a lump has formed inside. Keep going for about another minute.
- Pour over strainer into another clean jar. The liquid is your buttermilk.
- Put the solids in a bowl and pour cold water over.
- Form into a ball and rinse 2 more times. (This is also where you can add salt and herbs)
- Store the buttermilk in a jar in the fridge for up to a week. The butter is good at room temperature for about 5 days, covered, or in the fridge for around 10.
That’s it! Simple, money saving, and no preservatives. Enjoy!