Cultured Butter
Making butter at home is easy and incredibly delicious. Culturing your cream with a starter culture first, will provide an even tastier result plus the goodness of health promoting bacteria.
Makes approximately 350g
Ingredients
600ml double cream
Tiny pinch (or ½ ‘drop’ spoon) Flora Danica or Mesophilic Starter Culture (optional)
Water (preferably chilled)
Salt to taste
Instructions
CULTURING THE CREAM
* Skip this section if not culturing
Pour the cream into a saucepan and warm to 24°C
Once at 24°C, remove the saucepan from the heat and add the starter culture. Allow the culture to rehydrate for two minutes, before stirring through
Cover the saucepan and let the cream sit undisturbed, at room temperature for 16-24 hours
Once cultured, chill the cream for at least 4 hours before turning it into butter
TURNING THE CREAM INTO BUTTER
* Start here is not culturing
Remove the cream from the refrigerator and pour it into a mixing bowl or a stand mixer
Mix the cream on low speed, whilst watching closely
Turn off the mixer as soon as the butter starts to clump together and the buttermilk (milky liquid) begins to splash in the bowl. Taking the butter past the point of separation, may result in a failure
SEPARATING THE BUTTERMILK
Bring the butter together into one lump using a large spoon and squish it together to squeeze out the buttermilk. Pour off the buttermilk and reserve it for baking or pancakes
Pour 100ml of water over the butter, then press and fold the butter to work out additional buttermilk
Pour off the milky water, and continue to fold and press the butter with some new water
Repeat until the water runs clear
Mix through some salt and/or herbs to taste, if desired
Notes
The butter will last up to two weeks in the fridge in an air-tight container or wrapped in wax paper.