Directions: |
Directions:1 Warm the heavy cream in a thick saucepan on low heat until it reaches a temperature of about 68ºF or 20ºC.
2. Remove the saucepan from the stove, let it cool a little and sprinkle butter milk culture on the surface and let it sit for 5 minutes without stirring.
3. If you are using buttermilk, add the buttermilk and mix it with the cream.
4. After 5 minutes, using a whisk stir the cream until all the culture has incorporated evenly with the cream.
5. Using a wide mouth bottle with a lid, pour the cream mixture into it. Cover the bottle with the tight lid and let it sit at room temperature for at least 24 hours.
6. The cream mixture will have solidified and resembling sour cream.
7. After about 24 hours, refrigerate the bottle containing the cream mixture for at least 12 hours.
8. Remove the bottle from the fridge and let it sit outside on the counter until it reaches room temperature.
9. Pour the contents of the bottle into a food processor and let it process until you see that the butter will become whipped cream. Keep the processor running until the next stage which is when the butter starts to separate from butter milk.
10. Run the processor for another 3 minutes.
11. Transfer the entire contents of the food processor through a sieve to separate the butter and buttermilk. Save the buttermilk for baking.
12. Using a spatula, press the butter until all the buttermilk is separated.
13. Place the butter in a bowl and pour about 2 cups of iced water in it.
14. If you want salted butter, add a tsp. of salt to the cold water add to the butter and knead it well.
14. Squeeze the butter to remove any buttermilk left in the butter.
15. Discard the water and add more iced water. Do this exercise at least 4 times until the water comes out clear.
16. Refrigerate the molds containing butter for about 6 hours.
17. The butter will stay longer if salt is added to it
18. Freeze the unsalted butter..
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This recipe for Homemade Cultured Butter is from