Cultured butter is a type of butter made without the use of any cream or buttermilk. It is made by adding cultures to the milk and letting it sit for some time until the cultures digest the sugars in the milk.
Many people have been asking how to make cultured butter, and this article provides a recipe that can be followed to make your own cultured butter at home.
So I have been meaning to post this for a while. Since Easter exactly. But everything just seems always to be happening all at once. Work got extremely busy, the commute is starting to wear me out, and I keep having trouble focusing on anything. But now that’s all about to change. Everything is going to change.
This past week has been eventful. So last Saturday morning, while I was staying up at my Grandma’s to help her out while my Grandpa was in the hospital, I got a phone call. Fairly early in the morning. It was about a job that I applied for two weeks ago. After a bit of a chat, the date and time were set, and up to St. Helena I would go. About an hour’s drive from where I live.
So I went up, interviewed with the Chef, and by the end of the meeting, the date and time were set for me to come back and bake them a fair number of things.
The next day and a half were spent frantically practicing all that I would need to bake for them that day. Many variations of the same thing, trying to find what was the most delicious.
So the day came; the drive up there was spent me furiously yelling at every other car in the massive pile-up of traffic, thinking that would help to not make me late. Luckily I made it on time. And away I went, baking for them for the next 6 hours.
‘Well, at least I got the experience,’ I thought (the thing you say to yourself when you really want the job but immediately rethink everything you did once you left)
But a phone call the next day put my heart at ease; I got the job!! Goodbye San Francisco, hello St Helena! I couldn’t be happier. This new job will be a lot of hard work, but I couldn’t be more excited to start. A challenge is always good.
So one more week of cupcakes and then on to something new!
So hopefully, I’ll be able to find a little studio apt in St Helena/Napa area, so I don’t have to commute. Recommendations are always welcome 😉
Homemade butter. I never realized how simple it was and how amazing the results could be. The deep yellow color, the creamy smooth taste, my normal butter will never taste as good. I used a cultured butter recipe, letting the cream sit with a bit of yogurt for a few hours to ferment. The flavor is intensified, especially when you knead in a bit of fleur de sel at the end of the process. Smeared on a piece of homemade herbed bread, it was possibly the best thing.
I loved the color of how the butter turned out. So yellow, deep, and rich, not the anemic white butter that I buy in bulk from a particular warehouse store. While that butter is all well and good for baking, it needs to bring many flavors to a piece of bread.
After making a few batches of butter, the most obvious is true to get amazing color and flavor in it. Use really high-quality cream! Well, of course, it’s the only thing it’s really made of. But I just kind of thought, whatever cream is cream, and cheaped out on my first batch. I used the grocery store brand cheap cream. The butter was good but looked kinda like the butter I bought.
But for them, I remember seeing Strauss cream in those amazing little glass bottles at whole foods. Everything Strauss has always served me well, so I thought ill make on an expensive batch of butter. Completely and totally different from using the other cream. This butter came out so yellow and so flavorful, and you have to go get the good stuff if you’re going to make butter. It’s a world of difference.
I also chopped up some thyme and just mashed it in with the butter!
- 2 cups (480ml) high-quality heavy cream
- 2 tbsp (30g) plain whole milk yogurt
- 1/4 tsp fleur de sel
Pour cream into the bowl of a stand mixer. Add in yogurt, then stir gently until well combined. Cover with plastic wrap and let sit in a warm spot for a few hours. (I let mine sit for 4 hours)
Remove plastic, place in a stand mixer, and beat with the whisk attachment until the buttermilk separates from the fat. Continually pour the liquid (save it for other baking needs, its buttermilk) and keep beating, getting out as much liquid as possible.
When you think you have gotten all that you can out, pour in 1/2 cup of cold water and mix on low, pour off the liquid, and repeat until it’s nearly clear.
Take out of stand mixer, but leave the butter in the bowl. Preferably with gloves, knead butter by hand as you would dough. Pour off any liquid that comes out. Knead in the salt. Add more salt if you are like me.
You now should have amazing butter.
from Not Without Salt