Serves 1
Directions
- 1In a large bowl, mix the cream and yogurt until fully combined.
- 2Cover with a pot lid, not airtight, and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy.
- 3Transfer to a stand mixer, churning in batches if needed. Whip on medium-high. It will first become whipped cream, keep going.
- 4After about 7 to 8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
- 5Strain off the buttermilk completely.
- 6Transfer the butter to a bowl of ice-cold water. Knead and gently press the butter to release any remaining buttermilk.
- 7Drain and repeat in a second ice bath until the water runs clear.
- 8Transfer butter to cheesecloth and squeeze out all excess water.
- 9Season generously with flaky sea salt, shape, wrap in parchment, and chill.
Ingredients
- 4 pints heavy cream
- 6 Tbsp whole milk yogurt
- Flaky Sea Salt
Equipment
large bowlpot lidstand mixertea towelcheeseclothparchment paper
Tips
- The fermentation process creates beneficial bacteria, making it easier to digest and richer in flavor.
- It has a lower moisture content, making it superior for baking and spreading.
- You may want to drape a tea towel around the bowl to prevent splatter when whipping.
Related recipes
Pasta fredda al tonno veg con pomodorini confit
French · Sauce & Condiment
Roasted Confit Garlic Butter Pasta
French · Sauce & Condiment40m
Sundubu Gratin
French · Sauce & Condiment5m
Ultimate Creme Patissiere
French · Sauce & Condiment
جاتوه كريم كراميل والشوكولاتة
French · Sauce & Condiment3h 30m
Chicken Marinade The Vivaldi Way
French · Sauce & Condiment
Steak Tartare
French · Sauce & Condiment15m
La sauce du relais de l'entrecôte
French · Sauce & Condiment
Fond de veau
French · Sauce & Condiment3h
Cuisses de poulet marinées aux épices, moutarde au miel et sauce barbecue
French · Sauce & Condiment30m
Cottage Cheese Fait Maison
French · Sauce & Condiment20m
Salsa Velouté
French · Sauce & Condiment