Cultured Butter with Yogurt/Buttermilk/Koji
This may seem daunting at first, but you'll wonder why you would ever go back to store bought butter again?
- Full fat heavy/whipping cream (here in Canada it's typically 35% or so). If you're lucky, there are local dairy farmers producing 45% Milk Fat Cream.
- 1 Tbsp Mesophilic Yogurt or Cultured Buttermilk PER cup of Heavy Cream.
- Foodscout Flake Sea Salt
- Add 1 tbsp of mesophilic yogurt or cultured buttermilk or prepared koji per cup of heavy cream.
- Mix well.
- Culture at 74-77F / 23.3-25C for 12-24 hours. The longer you culture the more "sour" it gets. 24 hours is probably best, as 48 hours or more gets a bit too funky. (Here in Canada we generally leave this at room temperature in the kitchen).
- Once your culturing time is complete, you can put it in the fridge for an hour or two to chill it.
- To start, you will need to agitate the cultured cream to form butter.
- You will need a stand mixer and the whip accessories (we have tried this with a full sized Ninja blender before and it works as well)
- Place bowl in freezer for a few hours prior to making butter (optional).
- Place cream in bowl and turn the mixer on as high as possible without splattering the cream, monitoring carefully (on a KitchenAid stand mixer, this is about 6. Faster works, but you have to use the splash guard and towels).
- Within 1-2 minutes, the cream will have thickened a bit. at this point, increase mixer speed.
- Continue to monitor closely, as butter may set quickly.
- Once butter pieces begins to form, reduce mixer speed to allow butter to further clump together.
- When you get a relatively solid mass of butter, stop it and take out the liquid buttermilk (don't throw it away! this can be used for other things or freeze for future use).
- Fill a jug with water and ice. You will need to wash the butter: in the mixer, pour some of the ice water into the mixer and turn it on. This will "wash" the butter of the remaining milk fat. Repeat this until it's clear (This liquid you can toss away).
- Once done, take it all out and use two wooden spatulas and work the butter by flattening and folding to press out all the water. At this point we like to add a generous handful of Foodscout Flake Sea Salt sprinkled over gradually.
- When done, form into a block. Sprinkle a bit more of the
- Foodscout Flake Sea Salt and store in your fridge.
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