This recipe guides you through the process of making your own cultured butter, a rewarding culinary experience that results in a deeply flavorful and unique butter.
Ingredients:
- 1 liter (4 cups) Heavy cream (33% milkfat)
- 1/4 cup (60ml) Buttermilk or Plain yogurt (as starter)
- Ice water and ice cubes for washing butter
Instructions:
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Ferment the Cream:
- In a clean glass jar or bowl, combine the heavy cream and buttermilk (or yogurt).
- Cover loosely with a cloth or paper towel and let it sit at room temperature (around 68-72°F) for 12-24 hours. The cream will thicken slightly and develop a tangy aroma.
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Chill the Cream:
- Once fermented, refrigerate the cream for at least 4 hours or overnight to firm it up before churning.
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Churn the Cream:
- By Hand: Pour the chilled cream into a large bowl. Use a whisk or a wooden spoon to vigorously churn the cream for 15-20 minutes, or until it begins to thicken and separate into butter solids and buttermilk.
- Using a Stand Mixer: Pour the chilled cream into a bowl and use the whisk attachment to churn on medium speed for 5-10 minutes, or until the butter separates from the buttermilk.
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Wash the Butter:
- Line a fine-mesh sieve with cheesecloth.
- Pour the churned cream into the cheesecloth-lined sieve set over a bowl to collect the buttermilk.
- Gently squeeze the cheesecloth to remove excess buttermilk.
- Place the butter in a bowl of ice water and gently knead it with your hands to wash away any remaining buttermilk. Change the ice water a few times until it runs clear.
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Shape and Store:
- Remove the butter from the ice water and shape it into a log or pat.
- Wrap the butter tightly in plastic wrap or parchment paper and store it in the refrigerator for up to 2 weeks.
Tips & Notes:
- Choose high-quality cream: Use heavy cream with at least 33% milkfat for the best results.
- Adjust fermentation time: The fermentation time may vary depending on the temperature and the type of starter used.
- Add salt: For salted butter, add a pinch of salt to the butter before wrapping.
- Experiment with flavors: Add herbs like chives or dill, or spices like garlic powder or paprika, to the butter for extra flavor.
Frequently Asked Questions
- What if the cream doesn’t thicken during fermentation? This could be due to insufficiently warm temperatures, low-quality cream, or an inactive starter. Try adjusting the temperature or using a different starter.
- Can I use pasteurized cream? Yes, pasteurized cream can be used, although raw cream (if available) may yield slightly richer results.
- What can I do with the leftover buttermilk? Buttermilk is a valuable byproduct! Use it in pancakes, waffles, biscuits, or to marinate meats.
- How long will homemade fermented butter last in the refrigerator? Properly stored, it should last for up to 2 weeks.
- Can I freeze the butter? Yes, you can freeze fermented butter for longer storage. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.
- Can I use a food processor to churn the cream? Yes, a food processor can be used, but be careful not to over-process, which can make the butter too hard.
- What is the best temperature for fermenting the cream? Aim for a consistent temperature between 68-72°F (20-22°C).
- Can I use a different starter besides buttermilk or yogurt? You can experiment with other dairy cultures like kefir or even a small piece of store-bought cultured butter.
- What are the benefits of fermented butter? Fermented butter may have a slightly tangier flavor and a richer texture than regular butter. Some people also believe it may have probiotic benefits.
- Can I use this butter for baking? Absolutely! Homemade fermented butter can be used in any recipe that calls for butter.
Enjoy your homemade fermented butter!