Monday, October 17, 2011

How to make Butter and Buttermilk!

Do you ever not have an ingredient for a recipe and it's kind of important, but you really don't want to go to the store?  It seems like whenever this happens to me it's always for buttermilk.  I don't know anyone who has buttermilk on's not exactly a staple.

But did you know you can make it?  Yes, it's kind of a pain.  Yes, it's easier to go to the store.  But you can make it.  Plus, you get the best byproduct ever: butter!

BUTTERMILK and BUTTER (it's a two-fer)
original recipe from Erin Huffstetler

~2 c. Heavy Whipping Cream (as much as your jar will allow)
Salt, optional

1. Fill a jar that has a good seal halfway with heavy whipping cream (I used one of those protein shakers - take out the screen or blender ball).
2. Shake, shake, shake.

3.  Once it turns into whipped cream - keep shaking.
4.  Once it turns into thick whipped cream - keep shaking.
5.  After about 10 minutes of shaking, something magic happens.  It will separate into two wonderful substances: Buttermilk and Butter!
6.  Pour milk out and use in any recipe that calls for buttermilk.

7. Knead butter under cold water to remove any buttermilk (so it doesn't spoil).  Add salt if you'd like and then spread it on some bread and pat yourself on the back for making your own homemade butter!

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