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| Homemade Butter |
Homemade Cultured Butter
Adapted from “The Traveler’s Lunchbox” blog
Makes ¾ cup
One Pint Heavy Cream
One TB Plain Yogurt (Cabot Greek)
1/4 tsp. Sea Salt (Fleur de sel)
Cold Water
Equipment: Hand-held Mixer or Food Processor, Fine
Strainer
Open the cream container, stir in the yogurt, close it up,
and let is set on the counter for 12 hours (75f).
You may refrigerate at this point. The cream should appear
thickened. (If it bubbles and is gassy,
it is contaminated and should be discarded.)
Warm or cool cream to 60f and transfer to a bowl or food
processor.
Whip until butter separates.*
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| Homemade Butter |
Transfer butter to strainer and wash gently under cold water
until the water appears clear.
Place butter in a clean bowl and press out the remaining
buttermilk using a fork against the side.
Wash again.
Add salt to taste.
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| Foccacia |
I recommend freezing cultured butter in portion-sizes for the
best results. It will keep only a few
days in the refrigerator.
*This can be done by hand using a whisk; the buttermilk can be
used in other recipes.
