As a natural result of making your own butter, you also get homemade buttermilk. This recipe yields one cup of buttermilk, enough to make one recipe of Herb Cheddar Biscuits.
2 c. heavy cream (not ultra-pasteurized)
- Ripen cream by placing it in a 1-quart Mason jar and letting it sit, lightly covered, until it reaches room temperature, up to 6 hours.
- Pour ripened cream into a bowl of a stand mixer. If you have one, use a splash guard. Start whipping cream on low to minimize splatter, increasing speed as cream thickens. Whip until cream separates into curds and buttermilk. Pour off buttermilk into a bowl and continue with butter-making process.