Homemade Butter And Buttermilk Recipes

Steps:

• Stir together the cream and buttermilk in a bowl and let stand at room temperature to ripen until the mixture becomes thick and sour-smelling (16 to 24 hours). Cover tightly and refrigerate for several hours or overnight, until thoroughly chilled.
• Place in refrigerator a food processor fitted with the steel blade, 2 metal mixing bowls and a wire-mesh strainer in the refrigerator. Have ready 2 to 3 cups of ice water. (Cold is your friend here, warmth the enemy.) Set up the food processor and add half the cream (or all of it, if you have a machine with at least 11-cup capacity). Leave the rest in the refrigerator. Begin processing and watch closely as the cream thickens and whips. (It will take longer with homogenized and/or ultrapasteurized cream.) Soon after this stage, within a few minutes or even seconds, the cream will start to look less white. As soon as you see it breaking into something slightly granular, stop the machine and take a look. Cautiously proceed until the cream is quite definitely separated into cloudy whitish buttermilk and clumps of ivory or yellow butter.
• Set the strainer over a chilled bowl and dump in the contents of the processor, scraping out any clinging butter particles with a rubber spatula. Put the strainer and bowl in the refrigerator while you repeat the processing with the rest of the cream. Add the second batch of butter to what you have in the strainer. Measure the strained buttermilk, pour it into a storage container and chill in the refrigerator.
• Turn out the butter into another bowl and add roughly as much ice water -- straining out the ice -- as you have buttermilk. Work the butter into a mass with a strong wooden spoon or spatula. Drain off as much liquid as you can and go on working the butter. You will see it becoming smoother and waxier under the spoon, as the butterfat comes together in a continuous mass. When no more liquid seems to be coming out, pat it dry with paper towels, pack it into a small container and promptly refrigerate it, tightly covered.

Steps:

• Pour the cream into the bowl of an electric mixer fitted with a whisk. Tightly cover the top of the bowl with plastic wrap and start mixer on medium-high speed. The cream will go through the whipped stage, thicken further and then change color from off-white to pale yellow; this will take at least 5 to 8 minutes. When it starts to look pebbly, it's almost done. After another minute the butter will separate, causing the liquid to splash against the plastic wrap. At this point stop the mixer.
• Set a strainer over a bowl. Pour the contents of the mixer into the strainer and let the buttermilk drain through. Strain the buttermilk again, this time through a fine-mesh sieve set over a small bowl; set aside.
• Keeping the butter in the strainer set over the first bowl, knead it to consolidate the remaining liquid and fat and expel the rest of the buttermilk. Knead until the texture is dense and creamy, about 5 minutes. Strain the excess liquid into the buttermilk. Refrigerate the buttermilk.
• Mix salt into the butter, if you want. Transfer to an airtight container and refrigerate.

Steps:

• Pour milk into a bowl; add lemon juice and stir to combine. Let sit for 5 minutes. Use immediately.

Steps:

• Place the vinegar in a glass-measuring cup, and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
• Use as needed in a recipe, or cover and refrigerate until needed.

Steps:

• Mix the milk and lemon juice in a jug. Leave at room temperature for 5-10 mins until the milk has thickened slightly. It won't thicken as much as traditional buttermilk, but it's a great substitute when making scones, soda bread or pancakes. Don't worry if the mixture looks curdled or has small white lumps in it, it will be fine once cooked.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Line a baking sheet with a silicone baking mat or parchment paper.
• Whisk flour, baking powder, salt, and baking soda together in a large bowl.
• Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
• Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
• Turn dough onto a floured work surface, pat together into a rectangle.
• Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
• Roll dough on a floured surface to about 1/2 inch thick.
• Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
• Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
• Brush the tops of biscuits with 2 tablespoons buttermilk.
• Bake in the preheated oven until browned, about 15 minutes.