Equipment
- Stand Mixer or hand held mixer
- Mixing bowl
- Spatula
Ingredients
- 1 quart heavy cream
- 1/3 cup whole milk yogurt
Instructions
- In a covered bowl combine the cream and the yogurt. Allow them to sit at room temperature for at least 24 hours. Going 36 hours won't hurt anything. The mixture should thicken up a bit.1 quart heavy cream, 1/3 cup whole milk yogurt
- Place the bowl in the refrigerator to cool down before you begin whipping it.
- Once the mixture has cooled begin whipping the cream on high speed. If you have a stand mixer it will be a big help.
- Beat it on high speed until stiff peaks form and then reduce the speed.
- Continue to whip the mixture until it suddenly deflates and separates into small grainy pieces. Turn off the mixture.
- Strain the mixture to separate the liquid (strain over a bowl and save the buttermilk for cooking).
- Using a spatula begin to press the grains against the side of the bowl to release the buttermilk.
- Once there is no more liquid coming out add 1/2 cup of water and continue to paddle the butter. Pour off any cloudy liquid and replace it with fresh water. Continue to paddle the butter until the water remains clear.
- Pour off the water and paddle the butter to release any remaining liquid.
- Optional: Once there is no more liquid being released add a pinch or two of salt to taste.
- Store your cultured butter in the refrigerator.
Notes
Optional: add a few pinches of salt or your favorite sea salt to taste once the excess buttermilk has been washed out of the butter.
Nutrition
Serving: 1g | Calories: 103kcal | Fat: 11g | Sodium: 13mg
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