French butter
Directions
- 1Add 6 tablespoons of yogurt for every half gallon of cream. For a gallon of cream, add 12 tablespoons of yogurt.
- 2Sit the cream on the counter, covered with the lid on, for 48 to 72 hours. 48 hours is the sweet spot.
- 3Whip the cultured cream into butter using a mixer.
- 4Take the butter and pour it through a sieve to get all the buttermilk out.
- 5Pop the butter into an ice bath and let it cool down.
- 6Massage all the buttermilk out of the butter so that it doesn't go rancid.
- 7Wash the butter again by placing it in fresh ice water and repeat the massaging process.
- 8Knead the butter on a surface to ensure all the water is out of it.
- 9Salt the butter to taste and knead it in.
- 10Wrap the butter in parchment paper.
Ingredients
- 1 gallon cream
- 12 tablespoons yogurt
- salt
Equipment
mixersieveice bathparchment paper
Tips
- 48 hours is the sweet spot for fermentation.
- Massaging the butter in ice water helps remove the buttermilk without making it sticky.
- The butter is kneaded to ensure all the water is out.