about 1/2 cup
1 cup heavy whipping cream
1 Tbsp sour cream
1/8 tsp salt (optional)
Whir the cream and sour cream in a food processor for about five minutes. (Alternately: shake energetically in a Mason jar for about 15-30 minutes.) After the cream becomes thick and clotted like whipped cream it will suddenly start spattering against the
Put a small mesh strainer over a bowl and pour everything into it. Refrigerate the liquid; this is buttermilk and it will last for several days. Use it for pancakes, or Pecan Cake , or meatballs with Buttermilk Gravy .
Put the butter in a small bowl and rinse under very cold water until the water runs clear. You want every bit of the buttermilk removed; any left clinging to the butter will cause it to get sour and bad overnight.
When the water runs completely clear squeeze the butter inside a clean paper towel or cheesecloth until dry, then turn out into a crock or small bowl. Mash in the salt, if using. Refrigerate and use within a week.
Made herbed cheese butter this weekend using an electric mixer.
1 cup whipping cream
grated cheese rinds (from whole foods, very cheap), grated using smallest size
gradually folded grated cheese into whipping cream as it was becoming firm.
Added dried basil, dill, salt, garlic, etc.
Turned out very good