French Cultured Butter

Serves 1
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Directions

  1. 1In a large bowl, mix the cream and yogurt until fully combined.
  2. 2In a large bowl, mix the cream and yogurt until fully combined.
  3. 3In a large bowl, mix the cream and yogurt until fully combined.
  4. 4Cover with a pot lid, not airtight, and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy.
  5. 5Cover with a pot lid, not airtight, and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy.
  6. 6Cover with a pot lid, not airtight, and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy.
  7. 7Transfer to a stand mixer, churning in batches if needed. Whip on medium-high. It will first become whipped cream, keep going.
  8. 8Transfer to a stand mixer, churning in batches if needed. Whip on medium-high. It will first become whipped cream, keep going.
  9. 9Transfer to a stand mixer, churning in batches if needed. Whip on medium-high. It will first become whipped cream, keep going.
  10. 10After about 7 to 8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
  11. 11After about 7 to 8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
  12. 12After about 7 to 8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
  13. 13Strain off the buttermilk completely.
  14. 14Strain off the buttermilk completely.
  15. 15Strain off the buttermilk completely.
  16. 16Transfer the butter to a bowl of ice-cold water. Knead and gently press the butter to release any remaining buttermilk.
  17. 17Transfer the butter to a bowl of ice-cold water. Knead and gently press the butter to release any remaining buttermilk.
  18. 18Transfer the butter to a bowl of ice-cold water. Knead and gently press the butter to release any remaining buttermilk.
  19. 19Drain and repeat in a second ice bath until the water runs clear.
  20. 20Drain and repeat in a second ice bath until the water runs clear.
  21. 21Drain and repeat in a second ice bath until the water runs clear.
  22. 22Transfer butter to cheesecloth and squeeze out all excess water.
  23. 23Transfer butter to cheesecloth and squeeze out all excess water.
  24. 24Transfer butter to cheesecloth and squeeze out all excess water.
  25. 25Season generously with flaky sea salt, shape, wrap in parchment, and chill.
  26. 26Season generously with flaky sea salt, shape, wrap in parchment, and chill.
  27. 27Season generously with flaky sea salt, shape, wrap in parchment, and chill.

Ingredients

  • 4 pints heavy cream
  • 4 pints heavy cream
  • 4 pints heavy cream
  • 6 Tbsp whole milk yogurt
  • 6 Tbsp whole milk yogurt
  • 6 Tbsp whole milk yogurt
  • Flaky Sea Salt
  • Flaky Sea Salt
  • 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.