Living in a place that is more isolated than anywhere else I have lived, has taught me a few things about food and how to conserve, save, stock up, and make my own when I can. It’s been a great experience because it’s cut down on waste and allowed me to think outside the box which I like.
Today I was making a crumb cake and I needed buttermilk. I always keep a bit of heavy cream around for various things and this is one of those times when it works miracles and will ultimately services two needs. Not only did I get the buttermilk that I needed but a fresh batch of creamy butter.
Take a pint of heavy whipping cream. Put it in the blender and add 1/4 teaspoon salt if you wish. I would use my food processor here but it was destroyed in the move and I have yet to replace it. (Ahem…. honey… are you reading this?) Put it on mix and let it run. It will quickly thicken. If you use a blender, you may need to stop it and a mix or two. Just when you think it won’t do anything else, it separates. At this point I left it on a bit longer. All you need to do at this point is strain out the lumpy bits from the liquid. You have just made butter, congratulations! That liquid left over is your buttermilk.
You can do this a number of ways includnig with a stand mixer (might get messy when it separates) or if you have a jar with a tight fitting lid and you want a work out you can shake it yourself.
We should note, that once you have separated your butter from the buttermilk, you will need to squeeze the excess liquid from the butter. You can use a cheese cloth, you can knead it yourself (some people might do this under cold water). It all depends on how long you want to keep it. If you use it with 2 days, don’t worry so much but if you want it to stick around a bit longer, you need to make sure all the milk has been removed.