There is nothing like fresh cultured buttermilk made with local cream.
Through trial and error, and after hundreds and hundreds of pounds of buttermilk, this recipe was created with methods to remove busywork that you won't see anywhere else.
You can use it in any recipe that calls for cultured buttermilk.
Place the bowl of a stand mixer and all other attachments in the freezer for 15m to chill
Add 1.89 l of fresh cream to the chilled stand mixer bowl
Add ½ cup of cultured buttermilk
Beat with a whisk attachment on medium-low speed to prevent excessive splatter. Increase the speed to medium as soon as the cream begins to thicken. When the cream starts to stiffen, increase the speed to medium-high until it begins to separate
Switch to the paddle attachment on medium-low speed until the butter and the buttermilk are fully separated. The pieces of butter should be slightly smaller than peas
Pass the butter through a fine mesh strainer into a large bowl to separate the buttermilk
Pour the buttermilk into sterilized jars. Close with lids and let them rest for 24h to culture
Place in the refrigerator for 24h to set. The cultured buttermilk is ready
It can be used in any recipe that calls for cultured buttermilk. Enjoy!
Yield 4 cups
Fresh Cream1.89 l
Cultured Buttermilk½ cup
Fine Mesh Sieve