Here's a complete tutorial for how to make and culture homemade butter and buttermilk. Elevate your cooking with these two homemade ingredients all made using heavy whipping cream.
Pour entire carton of heavy cream into a food processor, blender, or butter churn. Blend for about 10 minutes or until the fat separately completely from the liquid milk. You should see two distinctly different substances and then you know you're ready for the next step.
Next, drain the milk into a mason jar. This is your buttermilk!If using pasteurized heavy cream, then you will need to add starter cultures to sour the milk. See above post for more info.
Once you've drained all the milk, you'll want to rinse the fat to flush any extra hidden milk from it. This prevents the butter from being too watery and as well as from spoiling quickly.
To rinse, add a cup of very cold water and blend. Pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving.Repeat until water runs clear.
Take the chunk of butter and wrap it in cheese cloth. Knead butter to get out any remaining liquid.
Stir or knead in salt to taste and then shape your butter into a stick or whatever shape you prefer.
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Notes
Butter can be refrigerated for up to 5 days or as long as it does not have a sour odor.Butter can be frozen for up to up to 1 year.Shape butter when its room temperature using your hands or a butter mold.