This week I'm making buttermilk spiced cupcakes with caramel frosting for Ladytroupe Sweet's Market Day at the embassy and so I decided to make my own buttermilk. Mostly because I can't buy milk some days let alone buttermilk here in Addis Ababa. I stocked up on the freshest cream I could find and plopped 2 cups of it in my blender and turned it on high.
The cream turned to whipped cream then after a minute or so a thin liquid started to emerge as the fat globed together. When I saw the butter globs in the buttermilk I was giddy! I made butter and buttermilk! It is so easy.
I poured the liquid through cheesecloth and collected the buttermilk. Next I spooned the thick glob of wet butter into the cheese cloth and twisted and squeezed as much of the buttermilk out as I could. The precious buttermilk went in the fridge to be used in my cupcakes.
I continued to knead the butter in my hands until barely any liquid squeezed out when I pushed. I rinsed the butter in ice water and squeezed again. The butter went in the freezer for a batch of scones.
Notes: After having gone through this process a second time (for the second batch of cupcakes) I have to let you know that making buttermilk in a food processor is so much easier. The blades just do a much better job of churning the cream and getting all that fat collected. Skip the blender. Do it in your food processor.