Food recipes
Homemade Cultured Butter
Homemade Cultured Butter Ingredients: cream, fluid, heavy whipping yogurt, greek, plain, nonfat salt, table Directions: Combine cream and yogurt in a large jar or bowl. Seal jar well and shake aggressively until combi...
Homemade Cultured Butter
Ingredients:
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
salt, table
Directions:
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.
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.
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.
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.
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.
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.
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.
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.
Ingredients:
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
salt, table
Directions:
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.
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.
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.
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.
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.
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.
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.
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.