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Fresh Homemade Butter (and Buttermilk)





Yields
Makes 1 cup butter and 3/4 cup sweet buttermilk



Total Time
5 mins

Homemade butter tastes sweeter and fresher than ordinary store-bought butter—and so does the buttermilk that's left over.

su-Fresh Homemade Butter (and Buttermilk)




Thomas J. Story
 2 cups heavy cream (preferably not ultra-pasteurized)
  Fine sea salt
Step 1
1

Whirl cream in a food processor until it separates into buttermilk and clumps of butter-they'll look like fluffy scrambled eggs. Keep whirling until butter forms bigger clumps, about 3 minutes.

Step 2
2

Pour mixture into a strainer (set over a bowl if you want to keep the buttermilk) and let drain briefly. Squeeze butter to extract remaining buttermilk (it's okay if a little is left).

Step 3
3

Put butter into a second bowl and stir in fine sea salt to taste, if you like.

Step 4
4

Note: Nutritional analysis is per Tbsp. butter.

Step 5
5

PER 1/2 CUP BUTTERMILK: 75 cal., 20% (15 cal.) from fat; 6 g protein; 5 g fat (2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 5 mg chol.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 101Calories from Fat 100
% Daily Value *
Total Fat 12g19%

Saturated Fat 7.3g37%
Cholesterol 31mg11%
Sodium 1.5mg1%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.0g0%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.