It is a famous saying that you cannot outdo the doer. No butter is better than homemade butter. The readymade butter contains many chemicals and artificial flavors that take away the natural flavor of the butter. The traditional cultured butter tastes the best since it contains natural ingredients. The texture of the cultured butter is also the original one. Hence, cultured butter is better than other butter in all ways. Know that you can find both types of butter in commercial fridge freezers in shops.
Cultured butter is different from the simple one because of two reasons. The first reason is that you make it according to the old way and the second reason is the addition of cream in it. You will need cream to make this butter. Making cultured butter with cream is easy. But problems arise when you have to use milk to make this butter. That is why we have mentioned a recipe to make cultured butter from milk.
Recipe Name: Cultured Butter from Milk
Total Time: Two days
Yield: Two cups
Ingredients:
- One cup of milk
- One tablespoon of vinegar
- Four cups of heavy cream
- Kosher salt
Directions:
- Combine milk and vinegar in a cup and let it sit for 10 minutes.
- After 10 minutes, stir it. Your buttermilk is ready.
- Now take a container with a lid.
- Add heavy cream and buttermilk to the container.
- Use a wooden spoon to stir the ingredients.
- Now let it sit at room temperature for almost two days.
- The mixture will thicken as time passes. It will also become sour.
- Now put this mixture into a refrigerator and let it chill for an hour.
- Now take a bowl of a stand mixer with a whisk attachment. Pour the mixture into the bowl. You can cover the stand mixer with a kitchen cloth to prevent splattering.
- Whip the mixture at high speed until it starts to thicken. Change the speed of the mixture to medium-low when you get the texture of soft cream. Continue whipping until the liquid separates from the fat. Reduce mixer speed to low and keep mixing the cream. When the solid fat sticks to the mixer, turn off the machine.
- Take a bowl and place a fine-holed sieve on the top of it. Pour the mixture into the sieve. The butter will stay on the sieve, and the liquid will fall into the bowl. Use a spatula or your hands to remove any excess liquid from the butter. Keep pushing until no liquid comes out of it.
- Now take another bowl and place the butter in it. Add one cup of cold water to the bowl. Now push the butter on the side of the bowl using a spatula. It will make sure there is no excess liquid in the butter. Repeat this process almost six times or until the water remains clear.
- Now sprinkle some salt on the butter and mix using a spatula. You can skip this step if you don’t like salty butter.
- Now shape the butter as you like. Fold it in your favorite shape inside a plastic paper, and then cut it in half. Cover the cultured butter in wax paper. Store in the refrigerator for up to one month.
