Cultured Butter
Serves 1
Directions
- 1Pour the heavy cream into a stand mixer bowl and add the yogurt.
- 2Whisk the mixture until well combined.
- 3Cover the bowl to prevent contaminants and let it sit at room temperature for 48 hours.
- 4Whip the mixture in the stand mixer until the butter and buttermilk separate.
- 5Strain the mixture using a strainer, cheesecloth, or nut milk bag to separate the butter from the buttermilk.
- 6Transfer the butter into a bowl of very cold water and massage it to remove excess buttermilk.
- 7Strain the water and repeat the rinsing process in clean water two or three times until the water runs clear.
- 8Press the butter into molds and freeze, or store in the refrigerator.
Ingredients
- 0.5 gallon heavy cream
- 1/3 cup plain greek yogurt
Equipment
stand mixerstrainerbowlmolds
Tips
- Both the cream and yogurt used must be pasteurized.
- You can mix by hand with a whisk or by shaking in a large jar if you do not have a stand mixer.
- Cover your mixer when whipping to prevent splattering.
- Buttermilk can be saved and used in baking, such as for biscuits.
- Salt or herbs can be added to the butter after rinsing.
- Rinsing the butter in cold water extends its shelf life in the refrigerator.
Related recipes
Brava sauce
Spanish · Sauce & Condiment
Crispy Zucchini Rings With Creamy Zucchini Dip
Italian · Sauce & Condiment
Café de Paris saus
French · Sauce & Condiment
Creamy Coleslaw Dressing
Sauce & Condiment
Copycat Taco Bell Mild Sauce
Mexican · Sauce & Condiment
Glazed Beef Tortilla Kebabs
Mexican · Sauce & Condiment
Hollandaise sauce
French · Sauce & Condiment
Tzatziki sauce
Greek · Sauce & Condiment
Vegan Kewpie Mayo
Japanese · Sauce & Condiment
Green Sauce
Sauce & Condiment
Spicy Thai Basil Bacon Jam
Thai · Sauce & Condiment
Five Guys at Home Fry Sauce
Sauce & Condiment