Homemade Butter And Buttermilk Recipes

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BUTTER AND BUTTERMILK



Butter and Buttermilk image

This recipe is adapted from Anne Mendelson, the author of "Milk: The Surprising Story of Milk Through the Ages." It's a bit of a project. There's a fair amount of stirring, processing, straining and separating. But the result is butter and buttermilk from your own kitchen, making this a fun recipe to make with children in advance of meals featuring their flavors.

Provided by Julia Moskin

Categories     condiments, dips and spreads

Time 1h

Yield Roughly 2 cups buttermilk and 1/2 pound (1 cup) butter

Number Of Ingredients 2

3 cups cream, light or heavy, but preferably a combination of the two (not ultrapasteurized -- and, if possible, not homogenized)
1/4 cup cultured buttermilk, with live cultures (check the carton)

Steps:

  • Stir together the cream and buttermilk in a bowl and let stand at room temperature to ripen until the mixture becomes thick and sour-smelling (16 to 24 hours). Cover tightly and refrigerate for several hours or overnight, until thoroughly chilled.
  • Place in refrigerator a food processor fitted with the steel blade, 2 metal mixing bowls and a wire-mesh strainer in the refrigerator. Have ready 2 to 3 cups of ice water. (Cold is your friend here, warmth the enemy.) Set up the food processor and add half the cream (or all of it, if you have a machine with at least 11-cup capacity). Leave the rest in the refrigerator. Begin processing and watch closely as the cream thickens and whips. (It will take longer with homogenized and/or ultrapasteurized cream.) Soon after this stage, within a few minutes or even seconds, the cream will start to look less white. As soon as you see it breaking into something slightly granular, stop the machine and take a look. Cautiously proceed until the cream is quite definitely separated into cloudy whitish buttermilk and clumps of ivory or yellow butter.
  • Set the strainer over a chilled bowl and dump in the contents of the processor, scraping out any clinging butter particles with a rubber spatula. Put the strainer and bowl in the refrigerator while you repeat the processing with the rest of the cream. Add the second batch of butter to what you have in the strainer. Measure the strained buttermilk, pour it into a storage container and chill in the refrigerator.
  • Turn out the butter into another bowl and add roughly as much ice water -- straining out the ice -- as you have buttermilk. Work the butter into a mass with a strong wooden spoon or spatula. Drain off as much liquid as you can and go on working the butter. You will see it becoming smoother and waxier under the spoon, as the butterfat comes together in a continuous mass. When no more liquid seems to be coming out, pat it dry with paper towels, pack it into a small container and promptly refrigerate it, tightly covered.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 26 grams, Protein 2 grams, SaturatedFat 16 grams, Sodium 39 milligrams, Sugar 2 grams

HOMEMADE BUTTER AND BUTTERMILK



Homemade Butter and Buttermilk image

Provided by Daniel Patterson

Categories     condiments, dips and spreads, project

Time 30m

Yield Makes about 16 ounces (2 cups) each of butter and buttermilk

Number Of Ingredients 2

6 cups organic heavy cream
Salt to taste (optional)

Steps:

  • Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
  • Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
  • Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
  • Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 33 grams, Protein 2 grams, SaturatedFat 21 grams, Sodium 34 milligrams, Sugar 2 grams

HOMEMADE BUTTER AND BUTTERMILK



Homemade Butter and Buttermilk image

Provided by Daniel Patterson

Categories     Milk/Cream     Mixer

Yield Makes about 2 cups butter and 4 cups (32 ounces) buttermilk

Number Of Ingredients 4

6 cups heavy cream, preferably organic
1/4 teaspoon fine sea salt
Special equipment:
Special equipment: 5-quart stand mixer (or larger)

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.

HOMEMADE BUTTERMILK



Homemade Buttermilk image

Provided by Food Network

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 2

4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk

Steps:

  • Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
  • Use as needed in a recipe, or cover and refrigerate until needed.

HOMEMADE BUTTER AND BUTTERMILK



Homemade Butter and Buttermilk image

Make and share this Homemade Butter and Buttermilk recipe from Food.com.

Provided by Wade in Indianapolis

Categories     Very Low Carbs

Time 20m

Yield 2 cups, 96 serving(s)

Number Of Ingredients 2

6 cups heavy cream, organic
1 pinch salt (optional)

Steps:

  • Pour the cream into the bowl of an electric mixer fitted with a whisk.
  • Tightly cover the top of the bowl with plastic wrap, and start the mixer on medium-high speed.
  • The cream will go through the whipped stage, thicken further, and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When is starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
  • Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl - set aside.
  • Keeping the butter in the strainer set over the first bowl, knewad it to consolidate the reamaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy - about 5 minutes. Strain the excess liquid onto the buttermilk. Refrigerate the buttermilk.
  • Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.

Nutrition Facts : Calories 51.3, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 5.7, Carbohydrate 0.4, Protein 0.3

HOMEMADE BUTTERMILK



Homemade Buttermilk image

When you need a buttermilk substitute for a recipe, you can make your own. I use this when making my Irish soda bread.

Provided by noubeh

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 2

1 cup milk
1 tablespoon lemon juice

Steps:

  • Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 11.9 g, Cholesterol 19.5 mg, Fat 4.8 g, Protein 8.1 g, SaturatedFat 3.1 g, Sodium 100.1 mg, Sugar 11.5 g

HOMEMADE BUTTERMILK



Homemade buttermilk image

Making homemade buttermilk is surprisingly easy. Use it in pancakes and cakes, as a marinade for fried chicken or for salad dressings

Provided by Good Food team

Time 5m

Yield Makes 250ml

Number Of Ingredients 2

250ml whole or semi-skimmed milk
1 tbsp lemon juice or vinegar

Steps:

  • Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

Nutrition Facts : Calories 60 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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