Notes
When I make breakfast on my day off, I always use the opportunity to get back to the basics. I love making my own butter and jams for toast. I have found its very important to use a natural sour cream that doesnt have any thickeners (like Guar gum) when making this recipe.
Ingredients
- 2 1/2 cups heavy cream
- 1 cup sour cream
- 1 teaspoon coarse sea salt
- Freshly ground black pepper
Prepare a medium-size bowl of ice water. In the bowl of an electric stand mixer fitted with the whisk attachment, gradually whip the cream and sour cream together. Increase the speed of the mixer and continue whipping until the cream separates and the mixture thickens.
Use a rubber spatula to gather up the butter and remove it from the bowl. There will be some liquid that is a natural result of this process. That liquid is actually buttermilk. Gather the ball of butter together into a double layer of cheesecloth or a thin kitchen towel and plunge it into the ice bath to wash any buttermilk off the surface. Sprinkle with salt and pepper, to taste. Pack the butter into a bowl or roll it into a ball or log shape using plastic wrap. Use immediately or store in the refrigerator.
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By erotica
on March 24, 2012
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This is such a great tasting butter, so clean and fresh. It reminds me of my own grandmother, sitting on the porch in her rocking chair with a small jar of fresh milk, shaking it until the butter formed. You could see how natural it was for her to be doing it, sort of absentmindedly shaking the jar while she talked. It was something she did often. I hope everyone will give this a try and thank you Alex for sharing with us something that our ancestors did all the time.
By llbjtb
Sugar Land, TX
on February 05, 2012
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Wow! This is the second time I've made this recipe! It is so easy. Thank you very much Alex. My husband grew up on a farm and they made butter from whole milk by churn. He said that this butter was what he remembers. The first batch I did not watch and my kitchen took a buttermilk bath but the second batch I watched carefully and I have much more buttermilk. I used Daisy whole milk sour cream. Have you ever used Light sour cream?
By MikeEmm
Fort Lauderdale
on August 03, 2011
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I am going to try this later but to Lisa consider the buttermilk pie recipe here. It is going to be the first thing I try as I haven't had it with real buttermilk in a long time. The rating is preemptive but really is there any question?
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