We've used a standard food processor to churn this tangy homemade butter. The liquid that's drained off is buttermilk; if you like, reserve and refrigerate it in an airtight jar or container for up to a week.
- Prep time 30 minutes
- Total time 13 hours
- 4 cups whipping cream (35%)
- 1/4 cup buttermilk
- 1 teaspoon salt
In large bowl or 4-cup glass measure, combine cream and buttermilk; cover and let stand at room temperature for 12 to 24 hours. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Line fine-mesh sieve with triple layer of cheesecloth, leaving 5-inch overhang. In food processor, whirl cream mixture until liquid is separated and solid mass is beginning to form, about 10 minutes. Scrape mixture into sieve; press on solids with spatula to create well in centre all the way to cheesecloth. Press solids against sides of sieve to drain excess liquid. Let stand for 30 minutes.
Gather edges of cheesecloth and twist to form ball; squeeze out as much liquid as possible. Transfer solids to bowl. Add enough cold water to cover; drain. Repeat until water runs clear.
Transfer solids to paper towel–lined bowl; pat dry, changing paper towel as necessary, until completely dry. Remove paper towel; stir in salt. (Make-ahead: Refrigerate in airtight container for up to 3 weeks.)
Tip from The Test Kitchen: Rinse off as much of the milky liquid from the butter as possible, making sure the water runs clear. Any residual buttermilk will cause the butter to turn rancid much more quickly.
Makes about 2 cups.
Get the recipe for our White Sourdough Bread.
Nutritional facts Per 1 tbsp: about
- Fibre 0 g
- Sodium 79 mg
- Calories 92
- Total fat 10 g
- Potassium 15 mg
- Cholesterol 38 mg
- Saturated fat 6 g
- Vitamin A 11