Homemade Butter and Buttermilk
4.5
(11)
Chef Daniel Patterson of San Francisco's Coi shared this surprisingly easy recipe for making fresh butter and its delicious by-product—buttermilk—with Epicurious. The buttermilk can be used to make Patterson's Yuba "Pappardelle" with English Peas, Fava Leaves, and Basil .
Test-Kitchen Tip: Making butter can be an extremely messy process—as the buttermilk begins to separate, it will splash out of the bowl with each turn of the beaters. Even if your mixer has a splash guard, be sure to wrap sheets of plastic wrap from the rim of the bowl right over the top of the mixer (splash guard and all) to seal off any open spaces.
Recipe information
Yield
Makes about 2 cups butter and 4 cups (32 ounces) buttermilk
Ingredients
Special equipment:
Preparation
Step 1
Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
Step 2
Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
Step 3
Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
Step 4
Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.
Recipe notes
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