HOMEMADE CULTURED BUTTER
Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process-culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche-this recipe reaches a whole new depth of flavor.
Provided by Sam Worley
Categories Butter Milk/Cream Condiment/Spread
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Whisk cream and buttermilk in a large bowl. Cover loosely with plastic and let sit at room temperature until thickened and tastes tangy, at least 12 hours and up to 36 hours (how long this takes will depend on the temperature of your kitchen). Chill until crème fraîche is cool, about 2 hours.
- Transfer crème fraîche to the bowl of a stand mixer fitted with the whisk attachment. Cover space between top of bowl and head of mixer with plastic wrap (this is a must, unless you want cream all over your kitchen). Beat on high speed until butterfat has separated and starts to clump around bottom of whisk, about 5 minutes.
- Line a fine-mesh sieve with cheesecloth. Strain butter mixture through sieve into a small bowl. Pull cheesecloth tightly over butter and form into a ball. Squeeze to drain any excess buttermilk; reserve buttermilk for another use.
- Transfer butter to a clean bowl and knead, adding a few tablespoons of ice water at a time. Drain water off butter as it becomes cloudy; repeat 3-4 times (the water you drain off should become clearer each time). Continue to knead until no liquid remains. Transfer butter to an airtight container or roll into parchment-wrapped logs. Wrap in plastic and chill until ready to use. Serve with sea salt, if desired.
- Do Ahead
- Butter can be made 2 weeks ahead; keep chilled, or freeze up to 3 months.
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Ruzigana Habert
[email protected]This is the best butter I've ever had!
MEEBIG BOT
[email protected]I'm definitely going to be making this butter again and again.
Nomaanfayyaz Khan
[email protected]This recipe is a must-try for any home cook.
Nicole Singer
[email protected]I'm so glad I found this recipe. It's a great way to make delicious, healthy butter at home.
dil Wala
[email protected]My family loves this butter! They can't get enough of it.
Umeh Cynthia
[email protected]This butter is so versatile. I've used it in everything from cookies to mashed potatoes, and it's always delicious.
Gilberto Ben
[email protected]I was surprised at how quickly the butter came together. It was ready in just a few hours!
Dominick Dean
[email protected]The instructions were clear and easy to follow. I especially appreciated the tips for troubleshooting common problems.
Rony Boro
[email protected]I love that this recipe uses simple, wholesome ingredients. It's a great way to avoid the additives and preservatives found in store-bought butter.
Surya Gautam
[email protected]This recipe is a game-changer! I've always been a fan of cultured butter, but making it at home seemed intimidating. This recipe made it so easy and fun. The butter turned out creamy, flavorful, and perfect for spreading on toast or baking.