Brownie Points posted a tutorial last week on how to make your own butter. Gavin and I tried it this weekend. It was one of the most fun things I’ve ever done in the kitchen.
You whip heavy pasteurized (but not ultrapasteurized) cream using the wire whisk attachment on a KitchenAid mixture. You whip it until it turns into whipped cream, and then just keep whipping until it breaks down into little yellow bits of butter in buttermilk. Pour it into a cheese-cloth lined bowl, squeeze the buttermilk out, put the butter in one jar and the buttermilk in another.
Two pints of cream makes a pint of butter and a pint of buttermilk.
This is pretty handy, because I make this chicken finger recipe about once a week for the kids, and it uses just about two cups of buttermilk.
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Update: This buttermilk doesn’t come out quite as thick and rich as the buttermilk I’ve been buying from the store, so the chicken finger recipe didn’t turn out as well as it usually does this week. I think I’ll stick to store-bought buttermilk for chicken fingers. The butter, on the other hand, is great.