Cultured Butter and Buttermilk

Serves 1
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Directions

  1. 1Let the heavy cream and yogurt mixture sit at room temperature for 48 hours.
  2. 2Let the heavy cream and yogurt mixture sit at room temperature for 48 hours.
  3. 3Let the heavy cream and yogurt mixture sit at room temperature for 48 hours.
  4. 4Chill the mixture in the refrigerator for a couple of hours before mixing.
  5. 5Chill the mixture in the refrigerator for a couple of hours before mixing.
  6. 6Chill the mixture in the refrigerator for a couple of hours before mixing.
  7. 7Mix the cream until the butter separates from the buttermilk. This can be done in a KitchenAid mixer, food processor, or blender.
  8. 8Mix the cream until the butter separates from the buttermilk. This can be done in a KitchenAid mixer, food processor, or blender.
  9. 9Mix the cream until the butter separates from the buttermilk. This can be done in a KitchenAid mixer, food processor, or blender.
  10. 10Strain the butter to separate it from the buttermilk using a fine strainer.
  11. 11Strain the butter to separate it from the buttermilk using a fine strainer.
  12. 12Strain the butter to separate it from the buttermilk using a fine strainer.
  13. 13Rinse the butter in very cold water to remove as much buttermilk as possible.
  14. 14Rinse the butter in very cold water to remove as much buttermilk as possible.
  15. 15Rinse the butter in very cold water to remove as much buttermilk as possible.

Ingredients

  • 2 quarts heavy cream
  • 2 quarts heavy cream
  • 2 quarts heavy cream
  • 0.33 cup plain unflavored yogurt with live cultures
  • 0.33 cup plain unflavored yogurt with live cultures
  • 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.
Cultured Butter and Buttermilk | Clip Recipe