French Cultured Butter
French Cultured Butter
This is my favorite way to make homemade butter. It makes true tangy buttermilk, that works lovely in recipes, and it also makes the BEST flavored homemade butter. Truly the best butter I've ever had (and I lived in Europe for a while!).
Ingredients
- 1 quart heavy whipping cream
- 1/2 cup cultured buttermilk *it has to be cultured buttermilk to make sure there are live cultures in there
- 1.5 tsp coarse kosher salt
Instructions
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Mix the ingredients together in a bowl and let them sit, covered on the counter, for 48-72 hours. *you will notice that the mixture thickens into a thick yogurt consistency
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After 2-3 days, whisk the heavy whipping cream and half a cup of buttermilk on high for about 10 minutes in a stand mixer. Cover with a towel once the cream starts to split into buttermilk and butter.
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Put the butter into ice water and squeeze all of the buttermilk out of it. *you want to get as much out as possible because it will spoil quicker if it has buttermilk left in it. Rinse the butter under cold running water after you get all of the buttermilk out.
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filter the buttermilk from the stand mixer bowl into a mason jar. Catch all of the butter pieces and add that to your giant butterball. *you can use this buttermilk in any cooking recipe.
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Pat the butter dry and squeeze in coarse kosher salt into the butter.
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You can separate the butter into 113g butter sticks or you can store it in one big log. On a piece of plastic wrap I weigh out 113g and roll it into the plastic wrap, like a sausage. I store it like that and use it in my baking.
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You can easily freeze the butter you make. Just put the wrapped sticks into a quart freezer bag and you're all set!
Enjoy!