Homemade Butter and Buttermilk

As an avid baker, if there are two ingredients, I use a lot, they are butter and buttermilk. Both derive from the same main ingredient - heavy cream. So, I decided why not show you guys a quick tutorial how to make the homemade versions of both butter and buttermilk. The homemade butter is very creamy and so tasty. They are both incredibly tasty and easy to make. The best part is this process only requires one main ingredient! You honestly cannot get better than that in terms of recipes to try.

Pour one pint of cold heavy cream into the bowl of your stand mixer fitted with a whip attachment. Whip on medium speed for a few minutes and then bump it up to high speed and whip for 10-15 minutes until the cream breaks and become more yellowish in color. Scrape the bowl throughout the process.

Once it reaches the point where it's yellow, there are curdles and there is liquid in the bowl, stop the mixer. Using a fine-mesh strainer, strain the solid curdles from the liquid. Use a rubber spatula to push the curdles to get rid of the excess liquid. Place the solids in a separate bowl.

Pour about ⅛ cup of cold water over the top of the butter and use your rubber spatula to squeeze down and pour out any excess liquid. Do this two or three more times. Season with salt (optional). Then, use your rubber spatula to give it a final mixing for a few minutes until smooth and creamy. You will have to pour out the excess liquid throughout this process, but that's normal. Enjoy! Can be stored in the fridge for 5-7 days.

You can also do this process with a hand mixer or with a mason jar. If you're using a mason jar, make sure it's cold and only fill it halfway. You'll have to shake until the cream breaks and continue with the rest of the process as normal.