Homemade Cultured Butter & Buttermilk

We’ve never realized how easy it was to make your own butter til we tried it! Plus, we got buttermilk out of it too, which are great for pancakes and biscuits! Making pancakes with buttermilk will make it oh so fluffy. We swear by it.

And don’t be put off because of the long process. It’ll be worth it.

2 cups pasteurized heavy cream (DO NOT use ultra pasteurized)
2 tbs yogurt

1. Mix heavy cream and yogurt. Cover with cloth, and let it sit for 12-24 hours.

2. Before whipping the mixture, let it chill for 30 minutes.

3. The mixture will give huge splatters, so cover your mixer with plastic wrap. Whip the mixture until butter is separated from liquid (this is where the splatter happens).

4. On a large bowl, place a strainer, then a cheesecloth in the strainer. Strain the produced liquid (buttermilk), and squeeze the lump of butter to get excess liquid out.

5. Place the butter in a new bowl and pour a little bit of ice water over it. Knead the butter, and drain water. Repeat this process until water comes out clear (about 6 times).

6. For salted butter, add about 1/2 tsp salt. Squeeze the butter to mix the salt in.

Top Tips: you can make herbed butter with this too. Just knead in any herbs and/or garlic to the butter. (herbed garlic butter on a steak is just one of our guilty pressure). If you’re a sweet tooth like us, try making honey butter or fruity butter (raspberry is a popular choice.)

This should last for a couple of weeks or so in the fridge. Remember to store it properly and don’t let it go rancid.

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