Serves 1
Directions
- 1Let the heavy cream and yogurt mixture sit at room temperature for 48 hours.
- 2Chill the mixture in the refrigerator for a couple of hours before mixing.
- 3Mix the cream until the butter separates from the buttermilk. This can be done in a KitchenAid mixer, food processor, or blender.
- 4Strain the butter to separate it from the buttermilk using a fine strainer.
- 5Rinse the butter in very cold water to remove as much buttermilk as possible.
Ingredients
- 2 quarts heavy cream
- 0.33 cup plain unflavored yogurt with live cultures
Equipment
food processorblenderKitchenAid mixerhoney strainerrefrigeratorsink
Tips
- Choose heavy cream with gellan gum over carrageenan if possible, as it helps the butter come together more quickly.
- After 48 hours at room temperature, chill the cream in the refrigerator for a couple of hours before mixing to speed up separation.
- Keep mixing past the whipped cream phase until the butter and buttermilk separate.
- Rinse the butter in very cold water to remove as much buttermilk as possible to extend its shelf life.
- To make butter soft and spreadable straight from the refrigerator, blend it with a little avocado oil.
- Freezing cultured butter makes live cultures dormant, not dead.
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