Cultured butter is not something I have scheduled on any list. It is something I have wanted to try for some time, and I decided to take the leap after watching a youtube series on fermentation.

 

I like this series quite a bit. He is a pretty unassuming guy who wants to ferment stuff. He made making cultured butter look pretty easy.

09APPE-articleLarge.jpg

After doing the simple steps, I set it on a shelf in my kitchen and waited. Two days later, and some blending I had amazingly good butter and some delicious buttermilk that I turned into buttermilk ranch dressing.

See, the thing is butter in the US is awful for a variety of reasons. Firstly, we graze cows on corn. Corn is not a natural food of cows, so it throws all sorts of things off biologically. Butter that is made from milk from cows that graze on a variety of grasses tastes fantastic. It is more buttery in flavor and consistency. It is shocking the difference when you do a taste test. I feel like if I am going to put something like butter in my body, it needs to be of high quality. Butter is quite the indulgence when you get down to it. So I have started a bit of a butter quest, taste testing different kinds of butter. Cultured butter far surpasses much of what I have tasted, and it is cheaper to make.

Check out this article on butter tasting


Cultured Butter

Recipe from New York Times Cooking

  • 4 cups good quality heavy cream
  • ½ cup plain whole milk yogurt
  • ¼ teaspoon fine sea salt, or to taste

PREPARATION

  1. Combine cream and yogurt in a large jar or bowl. Seal jar well and shake aggressively until combined, or whisk well if using a bowl. Cover jar or bowl with a clean kitchen towel and let mixture sit in a warm area of your kitchen for 18 to 36 hours; it should thicken and taste rich and tangy.
  2. Seal the jar or cover bowl tightly with plastic wrap and refrigerate until it reaches 60 degrees, 1 to 2 hours. If you refrigerate it longer, allow mixture to warm slightly at room temperature before proceeding.
  3. Line a fine-mesh sieve with a double layer of cheesecloth and place it over a large bowl. Make sure there is plenty of extra overhang of cheesecloth.
  4. In the bowl of a food processor, add the thickened butter mixture and process on high until the yellow curds begin to separate from the buttermilk, 2 to 3 minutes. It will have the appearance of liquidy cottage cheese
  5. Slowly pour the buttermilk through the mesh sieve and then dump the butter curds in. Let sit for 1 to 2 minutes, allowing buttermilk to drip through. Gather the ends of the cheesecloth up and around the butter, pushing the curds down and into a ball. Twist the cheesecloth and squeeze the ball to extract as much buttermilk as possible. You will be left with a butterball.
  6. Pour the buttermilk into a separate container and reserve for another use. Place the butterball in the empty bowl. Be sure to squeeze out all excess butter from the cheesecloth. Pour 1/3 cup of ice water over the butter and, using a spatula, “wash” the butter, folding it over itself and pressing down to extract the extra buttermilk. Drain off the milky liquid and discard it; repeat this process until the liquid is clear, 4 to 6 times. The butter will start to harden; at that point your hands may work better than the spatula.
  7. Place the butter on a clean kitchen towel and pat lightly to remove excess moisture. Knead a few times with your hands and pat dry again; this will help extend its storage life. Sprinkle the finished butter with salt and knead a few more times to combine.
  8. Lay out a sheet of parchment paper, or two if you would like to divide the batch in half, and place the butter on the paper. Form the butter into a log and then roll it up in the paper and twist the ends to seal. Make sure the log has a uniform thickness throughout. Refrigerate until ready to use. The butter will last about a month in the refrigerator.

Tell me what you think!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Let's Stay In Touch!Get updated content, book reviews, and other bookish things from beforewegoblog sent straight to your mailbox.
%d bloggers like this: