HOMEMADE FRENCH BUTTER

48 mins
Serves 1
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Directions

  1. 1Pour heavy cream into a large bowl and add in the yogurt, then stir to combine.
  2. 2Pour heavy cream into a large bowl and add in the yogurt, then stir to combine.
  3. 3Pour heavy cream into a large bowl and add in the yogurt, then stir to combine.
  4. 4Cover with a dish towel and let it sit at room temperature for about 48 hours.
  5. 5Cover with a dish towel and let it sit at room temperature for about 48 hours.
  6. 6Cover with a dish towel and let it sit at room temperature for about 48 hours.
  7. 7Pour the mixture into a stand mixer and whisk on medium until you have butter.
  8. 8Pour the mixture into a stand mixer and whisk on medium until you have butter.
  9. 9Pour the mixture into a stand mixer and whisk on medium until you have butter.
  10. 10Strain the buttermilk into a bowl, then put the butter into a bowl of ice water.
  11. 11Strain the buttermilk into a bowl, then put the butter into a bowl of ice water.
  12. 12Strain the buttermilk into a bowl, then put the butter into a bowl of ice water.
  13. 13Squeeze out excess buttermilk.
  14. 14Squeeze out excess buttermilk.
  15. 15Squeeze out excess buttermilk.
  16. 16Empty the bowl, then do another round of ice water and squeeze again until the water is clear.
  17. 17Empty the bowl, then do another round of ice water and squeeze again until the water is clear.
  18. 18Empty the bowl, then do another round of ice water and squeeze again until the water is clear.
  19. 19Add sea salt to taste and mix well.
  20. 20Add sea salt to taste and mix well.
  21. 21Add sea salt to taste and mix well.
  22. 22Form into a ball and wrap in parchment paper or place in an airtight container.
  23. 23Form into a ball and wrap in parchment paper or place in an airtight container.
  24. 24Form into a ball and wrap in parchment paper or place in an airtight container.
  25. 25Store the butter in the fridge.
  26. 26Store the butter in the fridge.
  27. 27Store the butter in the fridge.

Ingredients

  • 32 oz heavy cream
  • 32 oz heavy cream
  • 32 oz heavy cream
  • 3 tbsp plain full fat yogurt with live cultures
  • 3 tbsp plain full fat yogurt with live cultures
  • 3 tbsp plain full fat yogurt with live cultures
  • sea salt
  • sea salt
  • sea salt

Equipment

large bowldish towelstand mixerstrainerparchment paperairtight container

Tips

  • Use organic ingredients when possible.
  • Save the buttermilk if desired.
  • The butter lasts up to a month in the fridge if stored properly.
  • The mixture will thicken as it sits.