Time 15m Yield 3/4 cup Number Of Ingredients 3 Steps:
Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy. Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible. Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter. Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.
Time 15m Yield 3/4 pound butter Number Of Ingredients 4 Steps:
Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens. Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.
Time 45m Yield 16 Number Of Ingredients 2 Steps:
Whip 1 pint heavy cream with a stand mixer fitted with whisk attachment. Be sure to cover mixer and bowl with a clean kitchen towel, or risk a splattering mess. The cream will go through several stages – foamy, then frothy, then soft peaks, stiff peaks, and, eventually, butter. It will take anywhere from 6 to 15 minutes until the butter separates from the buttermilk and starts to spatter. Pour buttermilk into an airtight container and refrigerate; it will keep for 3 days. Form butter into a ball. Working over a colander in the sink, rinse butter under cold running water to remove any remaining buttermilk. If butter is too soft, float it in a bowl of ice water for 20 minutes, then continue. When water runs clear from butter in your hands, knead butter firmly to remove all moisture. Butter will stay fresh longer if it’s salted, so work 1/4 teaspoon kosher or sea salt into butter. Wrap in wax or cheese paper, or pack into ramekins.
Yield Makes about 2 cups butter and 4 cups (32 ounces) buttermilk Number Of Ingredients 4 Steps:
Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more. Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes. Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.) Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.
Time 20m Yield 30 serving(s) Number Of Ingredients 2 Steps:
Prepare a screw top jar. It must be clean, dry, and not smell like it’s previous contents. (Peanut butter jars work great, as well as baby food jars for smaller portions). Pour the cream into the jar, and put the lid on. You will need to leave the jar about half empty to have space to shake, so adjust the amount of cream accordingly. Shake the jar vigorously. After a bit, it will coat the sides of the jar, then become whipped cream. Keep shaking - it will start to separate. Its done when it is totally separated into butter and buttermilk. NOTE: I stopped every minute to open the jar and take a picture (and let my arm rest :-) ) and it took 7 minutes of shaking. After several reviews, I thought that I’d mention that it takes some people longer - even 20 or 30 minutes - but it is still worth the time to make :D . Pour the buttermilk into a separate container, and enjoy! A great project for school kids is to use the buttermilk to make biscuits or bread, and then eat it with the butter. While it is very soft at first, it gets rather hard as you store it in the fridge, and will need to soften if you plan to use it as a spread. (If you don’t eat it all right away!). While researching cheese making I discovered that the resulting butter milk is ‘old fashioned’ and purchased buttermilk is thicker as it is cultured in a process similar to yogurt. (Someone mentioned this in a review as well.) I have used it with great success in a few recipes without knowing that there was a difference.
Time 10m Yield 16 Number Of Ingredients 2 Steps:
Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Time 15m Yield 4 Number Of Ingredients 2 Steps:
Pour cream into the jar and screw on the lid. Shake jar until butter forms a soft lump, 15 to 20 minutes. Continue to shake until buttermilk separates out of the lump and the jar contains a solid lump of butter and liquid buttermilk. Pour contents of the jar into a fine mesh strainer and strain out the buttermilk, leaving the solid butter. Remove the lump of butter and wrap in plastic wrap. Refrigerate until needed.
Time 10m Yield 32 Number Of Ingredients 1 Steps:
Fill airtight containers approximately half full with heavy cream. Securely cover containers and shake until thickened.
