Quick Fix: Butter & Buttermilk

I know what you are thinking... you are thinking that you misread the title of this post because how in the world can BUTTER be a quick fix? I know. I know. What's even more amazing is that I stumbled on this quite by accident when I was bitten by a baking bug one Saturday morning last week. (But that is another story entirely.)

The point is, I needed buttermilk and so I googled "how to make buttermilk out of heavy whipping cream." And I know that most people would be like, "Well you can add vinegar or lemon juice to regular milk and make buttermilk." Of this I am aware, but Bossy Italian Wife doesn't buy milk. I buy almond milk. But I do buy heavy cream; to some this might sound weird. It's just how I roll.

The googling, though, well I have to say it was the best decision I made last week, hands down. Turns out, it's inexplicably easy to make ACTUAL REAL buttermilk if you have heavy whipping cream. Most wonderfully: the by product of the buttermilk? BUTTER.

To some of you, this may not seem like such a revelation. To me, however, it was like being shown the light. The butter light turned on and it was like gazing into a baking crystal ball and seeing my future. It was full of homemade butter.

If you have 6-10 minutes, a food processor and some heavy whipping cream, you too can have butter and buttermilk. A word of caution because, if you do this, you might be so excited that you will yell at your dogs and tell them how awesome you feel about making butter and buttermilk. So maybe invite a friend over so you can have someone to share your joy.

Okay, enough talk: it's time for pictures!!! And I'm going to apologize for my lack of food processor pics because I totally was in the moment on this one! So it catches up when the actual end result is present....

I took the whole thing and poured it over a strainer because I didn't want to lose a drop.... 

Top View.... 

It's a lot of butter, right? 

Butter...it's what I got... I said remember this.... 

Okay, enough funny talk. Here's the skinny: 

Take 2 cups of heavy cream and put them in your food processor. 
Turn it on. 
The heavy cream will first turn to whipped cream, but you are going to pulverize it past the point of no return. The whole time I was making mine, I was like... really? How will I know? 
You will just know, trust me. 
All of a sudden, after about 5 or 6 minutes you will see an abrupt change in the look of the cream and there will be a separation between the butter and the milk. 
If you are feeling unsure, TASTE! 

Then pour through a strainer. 
You will get about a cup of buttermilk and a half pound (that is my totally un-calculated guess) of butter. 

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