Cultured Butter
Really good, rich, ultra-flavorful butter at home! Feel free to increase or decrease the salt to your liking. The amount of salt listed in the recipe will give you a fairly salty butter that (I think!) is just right on sweet and savory breads.This makes roughly 12 tablespoons (1 ½ sticks) of butter. Feel free to scale up or down using the same ratio of 1 tablespoon yogurt per cup of milk.
Servings: 10
Calories: 164kcal
Ingredients
- 2 cups heavy cream
- 2 tablespoons plain yogurt (any style, but make sure the label says "live active cultures"
- ¾ teaspoon table salt
Directions
- Whisk together the cream and yogurt until smooth in a medium bowl. Cover loosely with plastic wrap, and leave at room temperature for 18-24 hours, until the cream has thickened slightly and it all smells kind of yogurty.Transfer to a food processor fitted with the blade attachment. Process for 3-4 minutes, until the buttermilk separates from the butter. You will be able to tell it's happened when thin liquid starts to splatter around in your food processor! Remove the solids to a bowl and form into a ball. (The remaining liquid is buttermilk and you should definitely keep it to use in other baking!) The goal now is to squeeze as much liquid out of the butter as possible and rinse it until no liquid remains. I do this by running it under cold water from the faucet, squeezing it out, and repeating until the water is clear. If at any point the butter is too warm, plunge it into a bowl of ice water.Pat the butter dry with paper towels and place in a large bowl. Stir in the salt. Transfer to a jar, roll into a log using parchment paper, or press into molds and refrigerate until ready to use.I store mine at room temperature for optimal spreadability. It has not lasted us more than a week! You can also store it in the refrigerator if you prefer.
Notes
The more water that’s left in the butter, the shorter its shelf life will be - do your best to squeeze and rinse as much out as you can!
Nutrition
Calories: 164kcal (8%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 17g (26%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 54mg (18%) | Sodium: 189mg (8%) | Potassium: 51mg (1%) | Sugar: 2g (2%) | Vitamin A: 704IU (14%) | Vitamin C: 0.3mg | Calcium: 36mg (4%) | Iron: 0.1mg (1%)
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