Fresh Homemade Butter (and Buttermilk)

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

Yield:

Makes 1 cup butter and 3/4 cup sweet buttermilk

Recipe from

Recipe Time

Total: 5 Minutes

Nutritional Information

Calories 101
Caloriesfromfat 100 %
Protein 0.1 g
Fat 12 g
Satfat 7.3 g
Carbohydrate 0.0 g
Fiber 0.0 g
Sodium 1.5 mg
Cholesterol 31 mg

Ingredients

2 cups heavy cream (preferably not ultra-pasteurized)
Fine sea salt

Preparation

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.

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).

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

Note: Nutritional analysis is per Tbsp. butter.

PER 1/2 CUP BUTTERMILK: 75 cal., 20% (15 cal.) from fat; 6 g protein; 1.5 g fat (1.2 g sat.); 9 g carbo (0 g fiber); 193 mg sodium; 7.5 mg chol.

Note:

The One-Block Feast

March 2011