Guys, this is the real deal. Homemade butter and homemade buttermilk using heavy cream.
Heavy Cream Salt Culture Starters Nonflavored Kefir
Blend heavy cream until separation. Drain milk into a mason jar.
Rinse the fat to flush any extra milk from it. To do this, add a cup of cold water and blend. Pour down the drain and repeat until water runs clear. Take the chunk of butter and wrap it in cheese cloth. Knead the butter to remove the remaining liquid.
Stir in or knead salt to taste and that's it! Refrigerate for up to 3-5 days or as long as it does not have a sour odor.
"It’s basically a two-fer. When you make butter, you get buttermilk as a by product. What a beautiful thing!"