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)
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.*
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.
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.