How to Make Cultured Butter at Home | Chef Studio Basics
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- čas přidán 27. 06. 2020
- Here's a recipe for making cultured butter at home. Once you've tried cultured butter, you'll wonder why you've been eating the flavourless stuff for so long. This recipe is a little time consuming but worth it.
Just a disclaimer, always be really careful when fermenting anything at home. Make sure your equipment is clean and sanitized and if anything smells or looks at all off, toss it and start over. Don't take any risks, be clean, and be safe.
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Local Scottish Businesses to Support:
ISLE OF SKYE SEA SALT COMPANY:
WEBSITE: www.isleofskyeseasalt.co.uk/
INSTAGRAM: / skyeseasaltco
COMPANY BAKERY:
WEBSITE: www.companybakery.com/
INSTAGRAM: / companybakery
FACEBOOK: / companybakery
I.J. MELLIS:
WEBSITE: mellischeese.net/
INSTAGRAM: / mellischeese
FACEBOOK: / mellischeese
RECIPE:
150 g yogurt
1 litre 1000 ml full fat (double) cream
1.7 percent salt
Calculation: weight of butter in grams x .017= amount in grams of salt to add
Method:
In a clean, sanitized container, combine 1 litre of double cream and 150 g yogurt with active probiotic culture in it. Live culture yogurt is really easy to find at the store so don’t skip this step as the butter needs these active cultures from the yogurt to properly develop.
Mix this all together then cover with a towel. Try to use a towel that’s really clean.
Set this aside at room temperature for between 24- 48 hours to ferment. This will depend heavily on how warm it is where you live, I live in Scotland and it’s cooler here so I can leave mine for a bit longer. You’ll want to check on this periodically and smell it to see how it’s doing, we want it to smell tangy, sweet and really intensely buttery.
Once it’s at this point, pop the cream into the fridge to chill for an hour. Then transfer it to a mixing bowl and whisk until the butter fat granules start to form and separate from the buttermilk.
Place a strainer over a bowl and line with cheese cloth or a large coffee filter and pour the mixture in to strain. Squeeze out any excess moisture and then you’ll be left with golden butter curds and fresh buttermilk. Keep the buttermilk in the fridge for other recipes.
Now, we are going to do a process called washing the butter. In ice cold water we are essentially were are forming all those curd together into one cohesive mass and squeezing out any remaining buttermilk.
We want to keep kneading the butter in cold water either with very clean hands or a spatula until the water is clear. So you can use two bowls switching back and forth, discarding the milky water each time you switch and replacing it with fresh water. Or the easiest way, after you’ve formed the butter into one cohesive mass is to just set the bowl under really cold running water and knead until the water runs clear.
After I’ve dumped off all the water, I’m going to salt my butter. For a nicely salted butter you want to aim for a 1.7 percent selenity. So to know how much salt to add, weigh out your butter, mine here is 445 grams. And take that number, multiply it by .017 and you’ll get the amount of salt by weight in grams to add. So according to my calculation I’ll add in 7.5 grams of salt.
I’m using some of this flakey salt from the isle of Skye sea salt company.
Stir this up, I’m just mixing mine in my stand mixer with the paddle attachment for a minute or two and your butter is done. You can serve the butter as is or if you want to store it lay out some cling film and gently form a little roll of butter twisting the ends like so to tighten the roll. Place that in the fridge to firm up. Once it’s chilled, unwrap it, slice it into rounds and serve.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.
Not at all sponsored, I just want to support local businesses I love and believe in. Check em' out on the gram Isle of Skye Sea Salt:
Honestly the most neat tutorial I have EVER seen, nothing left for confusion nothing extra and the chef voice is so soothing. Video saved
Finally...someone who measures their salt via percentage of weight. I am not the only one.
My local commercial butter producer stopped selling cultured butter & I really miss it. I had no idea it was so easy to make, thank you! Nicely produced video too, by the way.
Thank you very much for sharing the recipe! I'd heard of cultured butter before and was convinced it was a difficult and tedious process, but you have proven me wrong. Also the video quality and editing are amazing as always. Hope you have a nice day!
Really good video. Quality production, straight to the point. I'll be back for more 😁
Just made this as my wife and I love cultured butter. I recently bought packs of buttermilk culture from New England Cheese Making Supply and used that in lieu of yogurt. It turned out great. I ran out of time after draining the butter from the buttermilk and popped the entire thing in the fridge until I came home from work. I took it out and began the washing part after the butter came to room temp with no issues. I salted with Fleur de Sel de Camargue (the fanciest salt I had in the pantry) and your ratio was perfect. Much bread will be consumed with this creamy gold!
wow!... just a wonderful video start to end... and what lovely looking result...love the added yogurt to the starter and the roll in the wrap to store in fridge or freezer even... well done thank you!
This is very cool I'm definitely going to try this! Thanks Chef🍷❤
I love 😍 this video, definitely gonna try this out!
Love your videos! thank u so much. Im inspired
I shall try this over the weekend. Yum.
Beautiful ❤
Joining a team of followers and admirers. Following your recipe. I’ve just started. Have no yogurt and heavy Scottish cream here in Montreal. Substituted it with 35% (really…?) from local store and Kefir. Will see. Many thanks for sharing!
This video totally buttered me up!
Love your channel.
Great job and beautifully done video 🎉
you are amazing 😍 as always ❤️❤️
thank you, really easy to follow
Thank you Chef you're awesome.