Homemade French Butter
Homemade French Butter
Ingredients
- 32 fluid ounces heavy cream, organic, if possible
- 3 tablespoons plain full fat yogurt, with live cultures, organic if possible
- as needed sea salt, to taste
Instructions
- 1
Pour the heavy cream into a large bowl. Add the plain full-fat yogurt with live cultures to the cream. Stir well to thoroughly combine the ingredients.
⏱️ 2 min
- 2
Cover the bowl with a dish towel. Let the mixture sit at room temperature for approximately 48 hours. During this culturing period, the mixture will thicken significantly.
⏱️ 2880 min
- 3
After 48 hours, pour the thickened, cultured cream mixture into the bowl of a stand mixer. Whisk on medium speed until butter solids form and separate from the buttermilk. The mixture will first become whipped cream before the butter fully separates.
⏱️ 10 min
- 4
Once the butter has separated, strain the buttermilk into a separate bowl using a fine-mesh strainer. You can save the buttermilk for other recipes if desired.
⏱️ 1 min
- 5
Transfer the butter solids from the strainer into a bowl filled with ice water. Vigorously squeeze the butter with your hands to remove any excess buttermilk.
⏱️ 1 min
- 6
Empty the bowl of the cloudy water. Add fresh ice water to the bowl and place the butter back in. Squeeze the butter again until the water runs clear, indicating that most of the buttermilk has been removed.
⏱️ 1 min
- 7
Place the cleaned butter onto a clean surface, such as a wooden board. Sprinkle sea salt over the butter to taste. Knead the salt into the butter thoroughly with your hands until evenly distributed.
⏱️ 2 min
- 8
Form the salted butter into a ball or log shape. Wrap the formed butter tightly in parchment paper or place it in an airtight container. Store the homemade French butter in the refrigerator, where it will last up to one month if stored properly.
⏱️ 2 min
Kitchen Tools
Homemade French Butter
- 32 fluid ounces heavy cream, organic, if possible
- 3 tablespoons plain full fat yogurt, with live cultures, organic if possible
- as needed sea salt, to taste
Instructions
- 1
Pour the heavy cream into a large bowl. Add the plain full-fat yogurt with live cultures to the cream. Stir well to thoroughly combine the ingredients.
⏱️ 2 min - 2
Cover the bowl with a dish towel. Let the mixture sit at room temperature for approximately 48 hours. During this culturing period, the mixture will thicken significantly.
⏱️ 2880 min - 3
After 48 hours, pour the thickened, cultured cream mixture into the bowl of a stand mixer. Whisk on medium speed until butter solids form and separate from the buttermilk. The mixture will first become whipped cream before the butter fully separates.
⏱️ 10 min - 4
Once the butter has separated, strain the buttermilk into a separate bowl using a fine-mesh strainer. You can save the buttermilk for other recipes if desired.
⏱️ 1 min - 5
Transfer the butter solids from the strainer into a bowl filled with ice water. Vigorously squeeze the butter with your hands to remove any excess buttermilk.
⏱️ 1 min - 6
Empty the bowl of the cloudy water. Add fresh ice water to the bowl and place the butter back in. Squeeze the butter again until the water runs clear, indicating that most of the buttermilk has been removed.
⏱️ 1 min - 7
Place the cleaned butter onto a clean surface, such as a wooden board. Sprinkle sea salt over the butter to taste. Knead the salt into the butter thoroughly with your hands until evenly distributed.
⏱️ 2 min - 8
Form the salted butter into a ball or log shape. Wrap the formed butter tightly in parchment paper or place it in an airtight container. Store the homemade French butter in the refrigerator, where it will last up to one month if stored properly.
⏱️ 2 min