Buttermilk
Description
The recipe won't take much time. Real buttermilk is obtained only by churning cream—in all other recipes, people try to replace this drink with other ingredients, but the taste and color of the drink cannot be imitated, as the difference will be noticeable. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use only farm cream with a fat content of 62-63%; otherwise, you won't be able to make butter. If you buy store-bought cream, you can still obtain butter from it, but buttermilk won't be produced.
- 2
Step 2
Place the cream in the refrigerator for 24 hours - fresh product is not suitable for whipping. Then pour the cream into the bowl of a food processor. Use powerful kitchen equipment - a blender probably won't handle this task. Add a pinch of salt to the cream.
- 3
Step 3
Whip the cream for about 5–10 minutes at the highest speed, making sure to cover the bowl with a splash guard, otherwise buttermilk will splatter everywhere. After about 5–6 minutes, the cream will turn into high-quality butter and a small amount of aromatic buttermilk. The liquid will be cloudy and may contain small pieces of butter.
- 4
Step 4
Pour the buttermilk into a bowl or glass, rinse the butter in cold water, and place it in a butter dish. You will end up with about 170-180 grams of butter and 100-120 ml of buttermilk. This is real buttermilk, not substitute drinks.