Try this Butter (cultured) recipe, or contribute your own.
Suggest a better descriptionFirst, combine the cream and yogurt in a clean, dry medium mixing bowl. Cover with a clean kitchen towel and let sit for 16 to 24 hours at 74°F, then uncover the cream mixture. Don’t worry if it has formed a skin on top — that’s how it’s supposed to look. Using a spatula, carefully scrape all the contents of the bowl into the bowl of a standing mixer fitted with a paddle attachment. Now pay attention, this will only take a few minutes:
Whip the cream til grainy
Begin whipping the mixture on the lowest setting. After a few minutes, it will look frothy. Keep whipping and you will reach soft peaks within 3 more minutes, this is when you can turn the speed up to low-medium. It should start to look grainy in 1-2 minutes.
Keep beating until solids form
When the mixture begins pulling away from the sides of the bowl. Turn the speed down to low. The solids will come together and buttermilk will start to pool, so beware splashes. You're done when the butter has come together and quite a bit of buttermilk has accumulated in the bottom of the bowl.
Drain, rinse and press
Drain the butter in a sieve into a bowl to catch the buttermilk. Filter and store in an airtight container for up to a week. Rinse butter in the sieve under very cold water, using a flexible spatula to turn the butter over. Press the spatula against the butter until the liquid runs clear. Transfer butter to a clean bowl, add the salt.
Wrap in plastic wrap
Cut a large rectangle of plastic wrap and lay it out on your kitchen counter. Put the washed butter in the center of the rectangle. Take 2 corners of one of the long sides of the rectangle and fold it over until it just covers the butter.
Form a tight seal
Carefully form the butter into a log through the plastic wrap, then roll it into a cylinder. You can use a long ruler to make sure the edge is straight as you roll. It should look like a wrapped candy. If you continue to roll, the ends should curl in on themselves to form a tight seal around the butter.
Pop the bubbles and store
You may see some air bubbles or pockets of pale liquid in the cylinder. Gently pop these using a skewer, then dry the outside of the cylinder. Wrap the whole thing with one more layer of plastic wrap, and label with the date. Chill in the fridge for at least 3 hours. The butter is now ready!
Expert tip: When you store the butter, whether you are freezing it or keeping it in the fridge, make sure you keep it airtight, since dairy absorbs other flavors really easily.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (34g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 104 | ||
Calories from Fat: 99 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 40.9mg | 13 % | |
Sodium 15.3mg | 1 % | |
Potassium 28.2mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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