Part 3/5:
After 5 to 10 minutes of mixing, you will see a transformation: the cream will separate into yellow solids (the butter) and a milky liquid (the buttermilk). This is exactly what you're aiming for. Continue mixing while covering the bowl with plastic wrap to prevent splattering.
Straining the Buttermilk
Once the butter and buttermilk have separated, carefully strain out the buttermilk into a bowl. Don’t discard this liquid – it is rich and has many uses in baking. The buttermilk can be utilized in recipes like pancakes, bread, or cookies, providing a delightful tang and moisture to your dishes.