Directions
- 1Add 1 cup of heavy cream into a bowl.
- 2Add 1 tablespoon of good quality yogurt into the bowl and stir.
- 3Set aside in a warm place overnight to ferment.
- 4Once fermented, transfer mixture to a stand mixer bowl and refrigerate until completely cold.
- 5Whip the cold cultured cream with a whisk attachment until it turns into whipped cream.
- 6Continue whipping until the fat starts to separate and cultured butter forms.
- 7Strain the buttermilk from the butter using cheesecloth.
- 8Massage the butter in cold water a few times, replacing the water in between, to remove excess buttermilk.
- 9Knead the butter to remove excess water.
- 10Shape the butter into a stick using a wooden mat for rolling kimbap.
- 11Twist off the ends and place in the fridge to store.
Ingredients
- 1 cup heavy cream
- 1 tablespoon good quality yogurt
- 1 glass cold water
- 1 salt
Equipment
knifebowlspoonstand mixercheeseclothwooden mat for rolling kimbap
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