Cultured Butter

Name: Cultured Butter
Ingredients: 1 litre double or heavy cream; 100 g natural live yoghurt; salt

Serves 1

Serves 1

Directions

1Mix the cream and yoghurt together in a bowl.
2Cover with a clean cloth and leave at room temperature until thickened and pleasantly sour.
3Chill for at least 4–5 hours, preferably overnight.
4Churn using a stand mixer, hand churn, whisk or spoon until the butter separates from the buttermilk.
5Drain and save the buttermilk.
6Wash the butter thoroughly in ice-cold water, kneading and changing the water until it runs clear.
7Salt to taste, shape and wrap in greaseproof paper.

bowlclean clothstand mixerhand churnwhiskspoongreaseproof paper

Save the buttermilk for pancakes, baking, and marinades.
Removing as much residual buttermilk as possible helps the butter keep for longer.
Keep refrigerated, or freeze for longer storage.
For compound butter, work roughly 20g finely chopped fresh herbs through the finished butter.
Alternatively, cook it down into brown butter.

Serves 1

Serves 1

1Mix the cream and yoghurt together in a bowl.
2Cover with a clean cloth and leave at room temperature until thickened and pleasantly sour.
3Chill for at least 4–5 hours, preferably overnight.
4Churn using a stand mixer, hand churn, whisk or spoon until the butter separates from the buttermilk.
5Drain and save the buttermilk.
6Wash the butter thoroughly in ice-cold water, kneading and changing the water until it runs clear.
7Salt to taste, shape and wrap in greaseproof paper.

bowlclean clothstand mixerhand churnwhiskspoongreaseproof paper

Save the buttermilk for pancakes, baking, and marinades.
Removing as much residual buttermilk as possible helps the butter keep for longer.
Keep refrigerated, or freeze for longer storage.
For compound butter, work roughly 20g finely chopped fresh herbs through the finished butter.
Alternatively, cook it down into brown butter.