Serves 1
Directions
- 1Pour the 40% fat cream into a glass bowl.
- 2Add 4 tablespoons of cultured buttermilk.
- 3Add 1 cup of plain yogurt.
- 4Mix and let it at room temperature for 24 to 48 hours.
- 5Whip it slowly at the beginning until the cream becomes thick.
- 6Continue until we have perfect whipped cream.
- 7Stop it now.
- 8Clean it up.
- 9Continue whipping it and the buttermilk is going to separate.
- 10Pour it in the colander.
- 11Make a nice mount with the butter and squeeze it.
- 12Go to ice water.
- 13To make the final butter, mix 1% of salt.
- 14Give it a final bath and form it.
Ingredients
- 40 % fat cream
- 4 tablespoons cultured buttermilk
- 1 cup plain yogurt
- 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.