Butter is amazing… Make them into buttercream, into cakes, brownies, or even spread it on your toast… My favourite breakfast is a toast smeared with jam and dotted with cold unsalted butter so that when I bite into it, there are some cold creamy butter melts in my mouth…
It isn’t unusual to hear people say that their favourite food is butter. As much as it sound like a fat kid who says that, butter IS AMAZING.
I think that butter is one of the quintessential ingredient a baker must have every time in their fridge. But what if we ran out of butter and don’t have any time to go to the market? Do you have heavy cream?
Yep, then it is possible to make your own butter and buttermilk at home!
Yes, it only took heavy cream into butter and buttermilk! Whoa…
Inside of the cream, there are fats that are intact with the liquid and we are going to separate it into fats which is butter and liquid which is buttermilk.
Keep in mind that the better quality of cream you are using means the better butter it produce.
Tips: Use heavy cream that are in room temperature as the fats will seperate faster.
But hold on! We’re not making whip cream! We’re making butter and buttermilk!
I’m not gonna judge you if you dip a finger and try some..
Which is NOT what I’ve done.. No no I did not *ehem*
Just keep whipping.. Just keep whipping
It will look like you’re going to make a mistake of over whipping some delicious creamy whipped cream. Oh yeah, that’s exactly what we’re doing.
Whipping this cream makes me sad that I only knew that over whipping cream change it to butter.
Let’s take a moment of silent to those over whipped whip cream that are thrown away because I, and some other careless people thought that those creams are unsavable…
That yellow stuff are butter and the cloudy water are buttermilk.
That’s about it really.
You can use the buttermilk for pancakes, waffles, and for me, I bake a red velvet cake the next day.
Have a great one everybody!
Homemade butter and buttermilk
Makes about 430g butter and 600ml buttermilk
• 1 liter heavy cream (room temperature)
• Salt (optional)
How to make:
1) Whip the heavy cream for about 10 minutes or until the cream curdled and split into butter and the water
2) Rinse the butter from the buttermilk by dipping in an ice bath
3) Strain buttermilk to remove leftover butter bits
4) Add salt to the butter to make unsalted butter (optional)
5) Store buttermilk into a sterilized jar