Homemade Butter and Buttermilk using Heavy Cream | Mighty Mrs

Step 1

Instructions1. Pour carton on 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.2. 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.3. 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.4. The easiest way to rinse the butter is to add a cup of very cold water and blend. Then pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving. Repeat until the water run clear.5. Take the chunk of butter and rap it in cheese cloth. Knead the butter to get out the remaining liquid.6. Stir or knead in 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.

Step 2

1. Pour carton on 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.2. 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.3. 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.4. The easiest way to rinse the butter is to add a cup of very cold water and blend. Then pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving. Repeat until the water run clear.5. Take the chunk of butter and rap it in cheese cloth. Knead the butter to get out the remaining liquid.6. Stir or knead in 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.

Step 3

Instructions1. Pour carton on 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.2. 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.3. 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.4. The easiest way to rinse the butter is to add a cup of very cold water and blend. Then pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving. Repeat until the water run clear.5. Take the chunk of butter and rap it in cheese cloth. Knead the butter to get out the remaining liquid.6. Stir or knead in 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. Servings : 2 Ready in : 15 Minutes Course : Sauces & Spreads Recipe Type : Christmas, Condiments, Thanksgiving Recipe Rating (5 /5) (1 Rating)

Step 4

1. Pour carton on 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.2. 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.3. 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.4. The easiest way to rinse the butter is to add a cup of very cold water and blend. Then pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving. Repeat until the water run clear.5. Take the chunk of butter and rap it in cheese cloth. Knead the butter to get out the remaining liquid.6. Stir or knead in 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.

Step 5

Instructions1. Pour carton on 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.2. 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.3. 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.4. The easiest way to rinse the butter is to add a cup of very cold water and blend. Then pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving. Repeat until the water run clear.5. Take the chunk of butter and rap it in cheese cloth. Knead the butter to get out the remaining liquid.6. Stir or knead in 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.

Step 6

1. Pour carton on 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.2. 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.3. 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.4. The easiest way to rinse the butter is to add a cup of very cold water and blend. Then pour off the watery milk. Go ahead and pour it down the drain, this stuff isn't worth saving. Repeat until the water run clear.5. Take the chunk of butter and rap it in cheese cloth. Knead the butter to get out the remaining liquid.6. Stir or knead in 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.