Turning cream into butter
How to make butter:
1. Let the cream sit out just long enough to reach room temperature. Using cold cream will just take longer for the fat to separate.
2. Pour the cream into the mixing bowl of a stand-up mixer with the whisk attachment. Turn the mixer on medium, about a level 4 or 5 on my mixer. This next step takes a while. You just have to let the mixer keep going and watch the beauty unfold. I suggest putting a dish towel over the top of the mixture to prevent splattering.
3. Just keep mixing. Your cream will go from cream to whipped cream to butter. This is the fun part. Eventually you will hear a sloshy sound as the fat is separating from the buttermilk and it will start splattering all of your kitchen (hence the dish towel). The sloshy stage indicates it is almost time for butter.
4. Once you finally see butter, turn your blender off. The butter will be clearly separated from the buttermilk (save the buttermilk for pancakes!) and you should be able to pick it up with your hands.
5. Next, run the butter under cold water in the sink while squeezing it occasionally. The goal is to get all the buttermilk completely out of the butter. This helps the butter last longer. When you squeeze the butter, the liquid will go from cloudy to clear, then you know you're done.
6. Shape the butter into a rectangle or use a mold if you have one. This is also the time to add salt or herbs for a fun variation on traditional butter. Store your butter in a glass jar or wrapped in parchment paper, in the fridge. Enjoy!
Sourdough Buttermilk pancakes ingredients:
1/2 Cup sourdough starter (fed or discard)
1 C buttermilk
1.5 C flour
2 eggs
1/4 C honey
1/4 C sour cream (you can also use yogurt)
1/4 C coconut oil, melted and cooled slightly
1 1/2 t salt
1 t baking soda
Chocolate chips (optional, for adding into the pancakes)
Combine all the ingredients and cook on a skillet.
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