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Cultured butter

15

  • Prep Time10 mins
  • Total Time12 hrs 10 mins
  • Makes1 cup
Cultured butter

Photo, Sian Richards.

Chatelaine Triple Tested

The key to this delicious butter is using yogurt that contains no gelatin. Check the ingredients list to be sure.

Ingredients

  • 2 cups 35% cream

  • 1/4 cup gelatin-free plain 2% yogurt, with active cultures

  • 1/2 tsp flaked sea salt, preferably Maldon

Instructions

  • STIR cream with yogurt in a medium bowl until combined. Cover with plastic wrap and let stand, at room temperature, until thickened and slightly sour, 12 to 18 hours.

  • WHISK cream mixture in a stand mixer on medium-low until the buttermilk separates from the butter, 7 to 8 min. Transfer to a fine-mesh strainer set over a large bowl and drain well, reserving buttermilk for another use. Rinse butter under cold running water. Use a spatula to fold and press remaining buttermilk and water out of butter. Transfer to a small bowl. Stir in salt. Use immediately or refrigerate, covered, up to 2 weeks.


Nutrition (per tbsp)

Calories 93, Fat 10g, Sodium 50mg.

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