|Looking for a recipe to use that buttermilk? Try these Blueberry Buttermilk Pancakes!|
You want to pick up twice as much cream as you want to have in butter. One pint makes 1 cup of butter and 1 cup of buttermilk.
Place heavy cream in your mixer. Whip on high until the liquid separates from the cream. It will look like really wet cheese curds and will take about 10 minutes or so. Be sure to have a kitchen towel handy so that you don't splash buttermilk all over the kitchen.
Once the butter has separated strain the butter into a bowl. The liquid is uncultured buttermilk and the solid part is butter. Set the buttermilk aside and use for biscuits, pancakes, or whatever recipe you use buttermilk for.
Rinse the butter with cold water to remove any excess buttermilk from the butter. Drain again for a few minutes. Once the water has drained, place the butter in a bowl and with a wooden spoon massage the butter until it is uniform in consistency. This should take less than a minute. You can add salt at this point if you desire.
Place in an airtight container in the refrigerator for storage.