I was lucky enough to stumble across this concept for making homemade milk and buttermilk. Now, this does not pencil out to be less than purchasing butter and buttermilk separately, but it is way more fun! In all this recipe cost me $1.37 more than just buying the ingredients pre-processed.
As I continue down my path of thinking outside the proverbial store bought box this is a great addition to my recipe box of staples. This is just the base for so many more pantry recipes that you will see. As a matter of fact, I am already planning to make buttermilk blue cheese dressing with the wonderful buttermilk by product that I will get as a result of this recipe…stay tuned!
1 quart heavy cream (not ultra pasteurized)
Using a stand or hand mixer whip cream on medium-high until it begins to stick to the sides and form what looks like butter, this will take about 8-10 minutes. Use a sieve to strain off buttermilk, pressing butter to get all of the liquid out (you can squeeze it in your hands if you need to). Mold into your shape of choice, like a ball or into the container you will store it in. Reserve buttermilk for other uses. Store butter in refrigerator for two weeks.