Food recipes
Homemade Cultured Butter
Homemade Cultured Butter Ingredients: cream, fluid, heavy whipping milk, buttermilk, fluid, cultured, lowfat salt, table Directions: The directions look long, but they are really easy and it only takes a short time to...
Homemade Cultured Butter
Ingredients:
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
salt, table
Directions:
The directions look long, but they are really easy and it only takes a short time to process the butter once the cream has been cultured for 12 hours.
Hint: if you are not ready to make the butter at the end of 12 hours, just refrigerate it until you are ready.
Pour cream and buttermilk in a bowl.
Cover with plastic and allow to sit in a warm place for 12 hours.
When the cream mixture is very thick (about like sour cream), cool to 60 degrees.
Pour half of the mixture in a food processor and turn the processor on.
The cream will go through two stages: soft peak whipped, stiff peak whipped, and will suddenly separate into globs of butter and buttermilk.
Press all of the buttermilk out into a measuring cup and place butter into a bowl.
Add about a cup of ice cold water to the butter and press the rest of the buttermilk out discard water; repeat two more times.
Repeat with remaining cream mixture.
When the butter is washed, add salt and mix up well.
Divide butter into approximately 4-ounce portions, package in plastic wrap, and refrigerate or freeze.
You will also have about 2 cups of buttermilk.
Save for other yummy dishes.
Buttermilk also freezes well.
Ingredients:
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
salt, table
Directions:
The directions look long, but they are really easy and it only takes a short time to process the butter once the cream has been cultured for 12 hours.
Hint: if you are not ready to make the butter at the end of 12 hours, just refrigerate it until you are ready.
Pour cream and buttermilk in a bowl.
Cover with plastic and allow to sit in a warm place for 12 hours.
When the cream mixture is very thick (about like sour cream), cool to 60 degrees.
Pour half of the mixture in a food processor and turn the processor on.
The cream will go through two stages: soft peak whipped, stiff peak whipped, and will suddenly separate into globs of butter and buttermilk.
Press all of the buttermilk out into a measuring cup and place butter into a bowl.
Add about a cup of ice cold water to the butter and press the rest of the buttermilk out discard water; repeat two more times.
Repeat with remaining cream mixture.
When the butter is washed, add salt and mix up well.
Divide butter into approximately 4-ounce portions, package in plastic wrap, and refrigerate or freeze.
You will also have about 2 cups of buttermilk.
Save for other yummy dishes.
Buttermilk also freezes well.