Homemade French Butter
Homemade French Butter
Ingredients
- 4 cups heavy cream
- 1 tablespoon plain yogurt, with live active cultures
- 1/2 teaspoon sea salt, or to taste
- as needed ice
- as needed cold water
Instructions
- 1
Combine the heavy cream and plain yogurt in a large, non-reactive bowl. Stir well to ensure the yogurt is fully incorporated into the cream.
⏱️ 5 min
- 2
Cover the bowl with a clean kitchen towel or cheesecloth, securing it with a rubber band. Let the mixture sit at room temperature (around 68-72°F or 20-22°C) for 48 hours. During this time, the cream will culture and thicken, developing a tangy flavor.
⏱️ 2880 min
- 3
After 48 hours, the cultured cream should be thick and slightly tangy. Transfer the thickened cream to the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 2 min
- 4
Begin whisking the cream on medium-low speed, gradually increasing to high speed. The cream will first whip into soft peaks, then stiff peaks, then it will start to look grainy and yellow. Continue whisking until the butter solids separate from the buttermilk, forming distinct clumps of butter and a milky liquid.
⏱️ 10 min
- 5
Once the butter and buttermilk have separated, stop the mixer. Place a fine-mesh sieve over a large bowl and pour the contents of the mixer bowl into the sieve, allowing the buttermilk to drain away. Gently press the butter solids against the sieve to extract as much buttermilk as possible. Reserve the buttermilk for other uses, if desired.
⏱️ 5 min
- 6
Prepare a large bowl of ice water. Transfer the separated butter into the ice water. Begin to knead and squeeze the butter repeatedly in the ice water. This process washes away any remaining buttermilk, which is crucial for flavor and shelf life. Change the ice water as it becomes cloudy, repeating this step several times until the water remains clear after kneading.
⏱️ 10 min
- 7
Once the butter is firm and most of the buttermilk has been washed out, remove it from the ice water and place it on a clean surface or in a clean bowl. Sprinkle the sea salt over the butter. Knead the butter by hand or with a spatula to evenly distribute the salt. Taste and adjust salt as needed.
⏱️ 5 min
- 8
Shape the salted butter into a log, ball, or desired form. Wrap it tightly in parchment paper or plastic wrap, or store it in an airtight container. Refrigerate until ready to use.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade French Butter
Ingredients
- 4 cups heavy cream
- 1 tablespoon plain yogurt, with live active cultures
- 1/2 teaspoon sea salt, or to taste
- as needed ice
- as needed cold water
Instructions
- 1
Combine the heavy cream and plain yogurt in a large, non-reactive bowl. Stir well to ensure the yogurt is fully incorporated into the cream.
⏱️ 5 min - 2
Cover the bowl with a clean kitchen towel or cheesecloth, securing it with a rubber band. Let the mixture sit at room temperature (around 68-72°F or 20-22°C) for 48 hours. During this time, the cream will culture and thicken, developing a tangy flavor.
⏱️ 2880 min - 3
After 48 hours, the cultured cream should be thick and slightly tangy. Transfer the thickened cream to the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 2 min - 4
Begin whisking the cream on medium-low speed, gradually increasing to high speed. The cream will first whip into soft peaks, then stiff peaks, then it will start to look grainy and yellow. Continue whisking until the butter solids separate from the buttermilk, forming distinct clumps of butter and a milky liquid.
⏱️ 10 min - 5
Once the butter and buttermilk have separated, stop the mixer. Place a fine-mesh sieve over a large bowl and pour the contents of the mixer bowl into the sieve, allowing the buttermilk to drain away. Gently press the butter solids against the sieve to extract as much buttermilk as possible. Reserve the buttermilk for other uses, if desired.
⏱️ 5 min - 6
Prepare a large bowl of ice water. Transfer the separated butter into the ice water. Begin to knead and squeeze the butter repeatedly in the ice water. This process washes away any remaining buttermilk, which is crucial for flavor and shelf life. Change the ice water as it becomes cloudy, repeating this step several times until the water remains clear after kneading.
⏱️ 10 min - 7
Once the butter is firm and most of the buttermilk has been washed out, remove it from the ice water and place it on a clean surface or in a clean bowl. Sprinkle the sea salt over the butter. Knead the butter by hand or with a spatula to evenly distribute the salt. Taste and adjust salt as needed.
⏱️ 5 min - 8
Shape the salted butter into a log, ball, or desired form. Wrap it tightly in parchment paper or plastic wrap, or store it in an airtight container. Refrigerate until ready to use.
⏱️ 3 min