Buttermilk

Buttermilk

By
From
Finding Fire

Ingredients

Quantity Ingredient
1 litre Smoked cream
filtered water, chilled
fleur de sel or sea salt

Method

  1. 1. Place the smoked cream into a large bowl and leave it for 36 hours to ripen in a cool place (6–8°C/45°F).
  2. 2. Using a whisk, beat to a stiff cream. Continue whisking the cream until it is just on the point of splitting. Remove the whisk and scrape down the sides with a spatula.
  3. 3. With a clean hand, continue to mix the cream; the temperature of your hand will help it to separate. You will notice the mixture loosening and splitting, with a texture resembling ricotta curds as the cream breaks into butterfat globules. A deep sunny yellow will develop and the buttermilk will separate from the butter.
  4. 4. Strain the buttermilk.
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