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Buttermilk and Butter
- Makes about
400 g
buttermilk - Difficulty
Easy
By Annie Gray and Andrew Hann
Published 2020
To make butter at home, you can use a food mixer – unless you have a handy butter churn. You can also drastically reduce the amounts and use a jam (jelly) jar, shaken by hand.
Ingredients
1¼ litres 2 pt 1⅓ quarts - at least
Method
Place the cream in the ‘churn’ and churn it for about 45 minutes (or use a food mixer on medium-high speed). It will turn to whipped cream, then granular whipped cream, and eventually it will separate completely. Once it separates, keep churning for about 5 minutes.
Drain off the buttermilk and keep for other uses. Add half the iced water and gently churn again to wash the butter. Drain
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