Cultured butterBy Chatelaine
12 hrs 10 min
The key to this delicious butter is using yogurt that contains no gelatin. Check the ingredients list to be sure.
- 2 cups 35% cream
- 1/4 cup gelatin-free plain 2% yogurt , with active cultures
- 1/2 tsp flaked sea salt , preferably Maldon
- 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)
- 10 g,
- 50 mg.