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Homemade Butter and Buttermilk
(recipe, Margo True)
Here is your chance to ignore that rule about not over-beating cream and go straight for the clumps of butter. Unlike commercial butter, which has small amounts of culture added, homemade butter tastes extra sweet and fresh — and so does the buttermilk that's left over.
- 2 cups heavy cream
- Fine sea salt (optional)
- Whirl the cream in a food processor until is separates into buttermilk and clumps of butter that look like fluffy scrambled eggs. Then keep whirling until the butter forms bigger clumps. This takes 2 to 3 minutes total.
- Set a fine-mesh strainer over a bowl. Pour the buttermilk and butter into the strainer and let drain briefly. Squeeze the butter with your hands to extract the remaining buttermilk (it's OK if a little is left).
- Turn the butter into another bowl and stir in salt to taste, if you like. Both the butter and buttermilk will keep in the refrigerator for up to 1 week.