French Butter

Serves 1
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Directions

  1. 1Pour the 40% fat cream into a glass bowl.
  2. 2Pour the 40% fat cream into a glass bowl.
  3. 3Pour the 40% fat cream into a glass bowl.
  4. 4Add 4 tablespoons of cultured buttermilk.
  5. 5Add 4 tablespoons of cultured buttermilk.
  6. 6Add 4 tablespoons of cultured buttermilk.
  7. 7Add 1 cup of plain yogurt.
  8. 8Add 1 cup of plain yogurt.
  9. 9Add 1 cup of plain yogurt.
  10. 10Mix and let it at room temperature for 24 to 48 hours.
  11. 11Mix and let it at room temperature for 24 to 48 hours.
  12. 12Mix and let it at room temperature for 24 to 48 hours.
  13. 13Whip it slowly at the beginning until the cream becomes thick.
  14. 14Whip it slowly at the beginning until the cream becomes thick.
  15. 15Whip it slowly at the beginning until the cream becomes thick.
  16. 16Continue until we have perfect whipped cream.
  17. 17Continue until we have perfect whipped cream.
  18. 18Continue until we have perfect whipped cream.
  19. 19Stop it now.
  20. 20Stop it now.
  21. 21Stop it now.
  22. 22Clean it up.
  23. 23Clean it up.
  24. 24Clean it up.
  25. 25Continue whipping it and the buttermilk is going to separate.
  26. 26Continue whipping it and the buttermilk is going to separate.
  27. 27Continue whipping it and the buttermilk is going to separate.
  28. 28Pour it in the colander.
  29. 29Pour it in the colander.
  30. 30Pour it in the colander.
  31. 31Make a nice mount with the butter and squeeze it.
  32. 32Make a nice mount with the butter and squeeze it.
  33. 33Make a nice mount with the butter and squeeze it.
  34. 34Go to ice water.
  35. 35Go to ice water.
  36. 36Go to ice water.
  37. 37To make the final butter, mix 1% of salt.
  38. 38To make the final butter, mix 1% of salt.
  39. 39To make the final butter, mix 1% of salt.
  40. 40Give it a final bath and form it.
  41. 41Give it a final bath and form it.
  42. 42Give it a final bath and form it.

Ingredients

  • 40 % fat cream
  • 40 % fat cream
  • 40 % fat cream
  • 4 tablespoons cultured buttermilk
  • 4 tablespoons cultured buttermilk
  • 4 tablespoons cultured buttermilk
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 1 cup plain yogurt
  • 1 % salt
  • 1 % salt
  • 1 % salt

Equipment

kitchen toolsequipment

Tips

  • European butter has a butterfat content of 82%-90%, while American butter only has a minimum of 80%.
  • The cream in Europe is non-pasteurized and contains the bacteria necessary to create the tangy and nutty flavor, whereas all commercial creams are pasteurized in America.
  • Fat of the cream is better.
  • Yogurt NEEDS live and active cultures.
French Butter | Clip Recipe