I’d like to submit my butter and buttermilk process. The outcome consist of two dairy products, but there is only one operation.
No worries if it doesn’t qualify for a BB. Maybe it will help someone someday...
Ingredients used: raw cream from cow milk.
Recipe: collected the cream from several jars, and let is sit together in one jar to “ripen”. This results in cultured butter and buttermilk.
Butter can also be churned from sweet cream, and it will result in sweet butter and whey ( which could be further cultured to obtain buttermilk).
Ripened cream, ( need to make sure temp is as close to 60 degrees as possible. Too cold or too warm it will not turn), is then churned till it separates.
Buttermilk is collected in a jar and butter is washed in cold water to remove whey.
After washing I use my hand to squeeze the whey/water out, and form it into its final shape. Mine are these unpretty balls.
At this point butter can also be salted.
Then some people put them in beautiful molds.
Here are the pictures:(apologies for the ones out of focus)