Imported from Instagram

Cultured French Butter

Name: Cultured French Butter
Prep time: 30 min
Total time: 2910 min
Yield: 12 servings
Cuisine: French
Ingredients: 1 gal heavy cream (Use 6 tbsp yogurt per 1/2 gallon of cream; this recipe uses the stated 1-gallon example.); 12 tbsp plain yogurt (The creator says crème fraîche can be used instead; use 6 tbsp per 1/2 gallon of cream.); ice water (Have enough ready for an ice bath and two butter-washing stages.); salt (Add to taste during the final kneading.)

Recipe by Roger Hollingshead | Gardanne @rogerhollingshead · Instagram

Imported by K Kampani on SeeMeCook

A richly flavored cultured butter made by fermenting cream with yogurt, churning it, washing out the buttermilk in ice water, and kneading in salt. The recipe can also use crème fraîche instead of yogurt.

12 servings2910 minFrench

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Ingredients

1 gal heavy cream (Use 6 tbsp yogurt per 1/2 gallon of cream; this recipe uses the stated 1-gallon example.)
12 tbsp plain yogurt (The creator says crème fraîche can be used instead; use 6 tbsp per 1/2 gallon of cream.)
ice water (Have enough ready for an ice bath and two butter-washing stages.)
salt (Add to taste during the final kneading.)

Steps

1
Put the cream and yogurt in a covered container. For every 1/2 gallon of cream, use 6 tablespoons of yogurt; for 1 gallon of cream, use 12 tablespoons. Crème fraîche may be substituted for the yogurt.
2
Cover the container with its lid and leave it on the counter for 48 to 72 hours. The creator notes that 48 hours is the preferred timing. The mixture should become cultured cream.
3
Transfer the cultured cream to a mixer and whip or blend it until it separates into butter and buttermilk.
4
Pour the mixture through a sieve to separate the butter from the buttermilk.
5
Place the separated butter into a prepared ice bath and let it cool.
6
Working in the ice water, massage and squeeze the butter to remove as much buttermilk as possible. The ice water helps keep the butter from becoming excessively sticky.
7
For the second wash, place the butter back into the ice water and repeat the squeezing and kneading process.
8
Squeeze the water out of the butter in portions or balls, then knead it again until very little water comes out when the butter is squeezed.
9
Add salt to the butter and knead thoroughly until it is evenly incorporated.
10
Divide the butter into approximately 500-gram balls, as desired.
11
Wrap the finished butter in parchment paper.

Notes

The source gives a ratio rather than a single required batch size: use 6 tablespoons of yogurt for every 1/2 gallon of cream. Fermentation time is 48–72 hours, with 48 hours described as the preferred timing. The source does not specify the amount or type of salt, mixer speed, or exact yield. Keep the finished butter wrapped in parchment and refrigerated; storage duration was not stated.