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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Traditional Canadian buttermilk is the fresh liquid left behind after churning cream into butter. Before cultured buttermilk became common in stores, farm families across Canada made buttermilk this way as part of everyday butter making. This simple recipe uses only one ingredient and a traditional hand-whisking method with a mwiko, producing fresh butter and authentic buttermilk. Enjoy chilled as a refreshing drink, or use it in pancakes, biscuits, muffins, soda bread, cakes, and other baked...
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Pour the heavy cream into a large mixing bowl.
Using a Mwiko (wooden spoon ) whisk the cream vigorously
When you achieve heavy cream continue whisking
Strain the remaining liquid through a fine sieve or cheesecloth.
The strained liquid is fresh traditional buttermilk, ready to drink or use in baking.
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Chill the cream before churning for the best results.
Rinse the butter in cold water to help it stay fresh longer.
Fresh traditional buttermilk is thinner than cultured buttermilk sold in supermarkets and has a mild, slightly sweet flavor.
Store the buttermilk in the refrigerator and use it within 2–3 days.
What is the purpose of using a mwiko?
A mwiko is a traditional wooden cooking stick that helps in hand-churning the cream effectively.
How long can I store the buttermilk?
Store the buttermilk in the refrigerator and use it within 2–3 days.
Can I use a regular whisk instead of a mwiko?
Yes, a regular whisk can be used if a mwiko is not available.
What can I do with the butter?
The butter can be used in cooking or baking, just like any store-bought butter.
Is fresh buttermilk different from store-bought cultured buttermilk?
Yes, fresh traditional buttermilk is thinner and has a mild, slightly sweet flavor compared to the thicker, tangier cultured buttermilk.
