Cultured Butter
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Recipe Intro From chef.sam.black
Cultured butter is fermented, tangy, creamy, complex, and even a little cheesy if you let it ferment for a while. Infinitely more depth than regular butter, and makes an amazing base for compound butters (so go get some wild garlic).
Recipe Description
Equipment:
1. You can either use a paddle attachment for a kitchen aid, a hand churner, a whisk, or a spoon (but this takes longer).
2. A large bowl.
3. A cloth.
- Recipe Card
Recipe Card
ingredients
- 1 liter double cream (or heavy cream)
- 100 grams (less than 1/2 cup) natural yogurt
- Salt, to taste
Method
Step 1
In a large bowl, combine the double or heavy cream with the natural yogurt. Cover the bowl with a clean cloth and let it ferment at room temperature for 24-36 hours.
Step 2
After fermenting, chill the mixture in the refrigerator for at least 4-5 hours, preferably overnight. Then, churn the mixture to separate the butter and buttermilk.
Step 3
Wash the butter in ice-cold water to remove as much buttermilk as possible, which will extend its shelf life. Add salt to taste, shape the butter, and wrap it in greaseproof paper. Store the butter in the refrigerator, where it will last for 3-4 weeks, or freeze it for up to 10 months.
Step 4
To make a compound butter, blend 20 grams of fresh herbs into the butter to flavor it.