Cultured Butter
Cultured Butter
Ingredients
- 1 L double or heavy cream
- 100 g natural live yoghurt
- to taste salt
- 20 g fresh herbs, finely chopped, for compound butter (optional)
- as needed ice-cold water
Instructions
- 1
In a bowl, combine the 1 liter of double or heavy cream and 100 grams of natural live yoghurt. Mix thoroughly until well combined.
⏱️ 2 min
- 2
Cover the bowl with a clean cloth, allowing air circulation. Leave the mixture at room temperature (around 20-22°C or 68-72°F) for 24 to 36 hours, or until it has thickened and developed a pleasantly sour aroma and taste. The longer it sits, the tangier and thicker it will become.
⏱️ 1440 min
- 3
Once the cream is cultured, chill it in the refrigerator for at least 4 to 5 hours, or preferably overnight. This step is crucial for the butter to churn properly.
⏱️ 300 min•🌡️ 4
- 4
Using a stand mixer with a whisk attachment, a hand churn, a hand whisk, or even a sturdy spoon, churn the chilled cultured cream. Continue churning until the butter solids separate from the liquid buttermilk. This process may take 5 to 15 minutes depending on the method used.
⏱️ 10 min
- 5
Carefully drain the buttermilk from the butter solids. Save the buttermilk, as it is excellent for use in pancakes, baking, or marinades.
⏱️ 2 min
- 6
Place the butter solids into a bowl of ice-cold water. Begin to knead the butter, either with your hands or a spatula, pressing out any remaining buttermilk. Change the ice-cold water frequently as it becomes cloudy, continuing to knead and rinse until the water runs completely clear. This step is vital for removing residual buttermilk, which helps the butter keep for longer.
⏱️ 10 min
- 7
Once the butter is thoroughly washed, salt it to taste. You can incorporate the salt by kneading it into the butter.
⏱️ 1 min
- 8
Shape the butter as desired, for example, into a log or block.
⏱️ 1 min
- 9
Wrap the shaped butter tightly in greaseproof paper or parchment paper.
⏱️ 1 min
- 10
Store the cultured butter in the refrigerator for regular use, or freeze it for longer storage.
00🌡️ 4
Kitchen Tools
Cultured Butter
- 1 L double or heavy cream
- 100 g natural live yoghurt
- to taste salt
- 20 g fresh herbs, finely chopped, for compound butter (optional)
- as needed ice-cold water
Instructions
- 1
In a bowl, combine the 1 liter of double or heavy cream and 100 grams of natural live yoghurt. Mix thoroughly until well combined.
⏱️ 2 min - 2
Cover the bowl with a clean cloth, allowing air circulation. Leave the mixture at room temperature (around 20-22°C or 68-72°F) for 24 to 36 hours, or until it has thickened and developed a pleasantly sour aroma and taste. The longer it sits, the tangier and thicker it will become.
⏱️ 1440 min - 3
Once the cream is cultured, chill it in the refrigerator for at least 4 to 5 hours, or preferably overnight. This step is crucial for the butter to churn properly.
⏱️ 300 min•🌡️ 4 - 4
Using a stand mixer with a whisk attachment, a hand churn, a hand whisk, or even a sturdy spoon, churn the chilled cultured cream. Continue churning until the butter solids separate from the liquid buttermilk. This process may take 5 to 15 minutes depending on the method used.
⏱️ 10 min - 5
Carefully drain the buttermilk from the butter solids. Save the buttermilk, as it is excellent for use in pancakes, baking, or marinades.
⏱️ 2 min - 6
Place the butter solids into a bowl of ice-cold water. Begin to knead the butter, either with your hands or a spatula, pressing out any remaining buttermilk. Change the ice-cold water frequently as it becomes cloudy, continuing to knead and rinse until the water runs completely clear. This step is vital for removing residual buttermilk, which helps the butter keep for longer.
⏱️ 10 min - 7
Once the butter is thoroughly washed, salt it to taste. You can incorporate the salt by kneading it into the butter.
⏱️ 1 min - 8
Shape the butter as desired, for example, into a log or block.
⏱️ 1 min - 9
Wrap the shaped butter tightly in greaseproof paper or parchment paper.
⏱️ 1 min - 10
Store the cultured butter in the refrigerator for regular use, or freeze it for longer storage.
00🌡️ 4