Homemade Cultured Butter
Equipment
- food processor
Ingredients
- 1 pint Heavy cream
- 1 tbsp Plain yogurt
- ½ tsp Salt
Instructions
- Pour heavy cream into bowl.
- Using a fork, beat yogurt into cream.
- Cover bowl and let it rest in refrigerator 15 minutes or more.
- Pour cream mixture into food processor, add salt, and whip on high until it separates.
- Strain butter fats to the side of bowl, pouring off the liquid (whey) as you do. Save liquid for later; this is homemade buttermilk!
- Once you have all the liquid strained off, rinse off butter in a bowl of cold water, squeezing the butter in your hands to get it completely rinsed off. Discard water and repeat with cold, clean water 2 more times.
- Once butter is thoroughly rinsed, shape into log and wrap in wax paper or store in airtight container.
- Refrigerate and use within a week.
- Refrigerate the whey in a sealed jar and use in any recipe that calls for buttermilk.
Notes
Sometimes, if the mixture is too warm, it is difficult to separate the butter from the buttermilk at the end. You can either use a cheesecloth and strain the liquid off, or simply put the container in the freezer for a couple minutes. The fats will solidify and will be easier to manually separate.