Page 131 - A Literary Holiday Cookbook

1 To make the butter and buttermilk, pour the cream into the bowl of

standing mixer with a whisk attachment. Gradually bring the mixer to
full speed, increasing the speed 2 settings at a time and spending 2

minutes at each new speed. Stop to scrape the sides of the bowl if

necessary.

2 Continue to beat the mixture at full speed until it begins to separate

into solid clumps of fat (butter) and liquid (buttermilk). It may take up
to 4 minutes to reach this stage. You will know you have reached it

when you begin to hear a small splashing sound and bits of liquid

begin to splatter against the side of the bowl.

3 Reduce the mixer to half speed (or the highest speed that does not

result in liquid spraying out of the bowl). Continue to beat for about 1
more minute, reducing speed as needed to prevent spraying. While

the beater is going, carefully scrape the sides of the bowl as needed.

4 When most of the butter has separated from the buttermilk and

gathered in the center of the whisk, stop the beater and press the

butter from the whisk into the bowl with a spatula.

5 Drain the mixer bowl through a colander over a medium bowl to

catch the buttermilk. Set the buttermilk out on the counter to use for

the cornbread recipe below.

6 Knead and squeeze the butter into a ball until no more buttermilk

comes out. Under very cold running water, continue to knead the
butter for 3 minutes. Turn off water and knead butter until no more

water drips out. Transfer butter to a clean bowl and set aside.

7 Rinse and dry the mixer bowl and whisk attachment. Return the

butter to the mixer bowl and beat in the salt and honey (if using).

Transfer butter to a small bowl and cover with plastic wrap or a lid to
seal. Chill in the refrigerator until ready to use.