How to Make Cultured Butter at Home | Chef Studio Basics

Summary

In this video, learn how to make delicious cultured butter from scratch. The process involves combining double cream and live culture yogurt, allowing it to ferment for 24-48 hours before churning the cream into butter. After separating the butterfat from the buttermilk, the butter is washed in cold water and salted for flavor. The final result is rich, creamy butter perfect for spreading on bread or using in recipes. The video also includes tips on where to source quality ingredients in Scotland, with a personal recommendation for local food spots.

Takeaways

• 😀 Cultured butter is flavorful and tangy, perfect for spreading on bread like a dip.
• 😀 To make cultured butter, combine 1 liter of double cream with 150g of live culture yogurt.
• 😀 Let the mixture ferment at room temperature for 24 to 48 hours, depending on your local temperature.
• 😀 After fermentation, refrigerate the cream for 1 hour before whisking it in a stand mixer to separate butterfat from buttermilk.
• 😀 Strain the mixture through a cheesecloth or coffee filter to separate the buttermilk and keep it for other recipes.
• 😀 The next step is washing the butter in ice-cold water to remove any remaining buttermilk, kneading until the water runs clear.
• 😀 You can wash the butter using two bowls or by running cold water directly over it.
• 😀 For salted butter, aim for a salinity of about 1.7% of the butter’s weight.
• 😀 After salting, mix the butter until it's smooth and uniform, using a stand mixer for 1–2 minutes.
• 😀 The butter can be served immediately or rolled into a log using cling film and refrigerated to firm up before slicing.
• 😀 The butter pairs well with fresh sourdough bread, especially from local Scottish bakeries like Company Bakery in Edinburgh.

Q & A

What is cultured butter and why is it different from regular butter?

Cultured butter is made by fermenting cream with live probiotic cultures, typically from yogurt, which gives it a tangy, sweet, and rich flavor. Unlike regular butter, which is made from fresh cream, cultured butter has a more complex taste due to the fermentation process.

Can I use any type of yogurt for making cultured butter?

It's essential to use yogurt with active probiotic cultures. Live culture yogurt provides the beneficial bacteria needed to ferment the cream and develop the characteristic flavor of cultured butter. Make sure the yogurt you choose is plain and unsweetened.

How long should I leave the cream to ferment?

The cream should be left to ferment at room temperature for 24 to 48 hours. The exact time depends on the ambient temperature where you live. In cooler climates, it may take longer. You'll know it's ready when it smells tangy, sweet, and intensely buttery.

What should I do if my cream doesn’t thicken like the one shown in the video?

Don’t worry if your cream doesn’t thicken as shown in the video. Different regions have varying fat contents in cream. The key is to ensure that the cream has at least 35% fat content, which is standard for whipping cream, and it will still work for making cultured butter.

How do I separate the butter from the buttermilk?

To separate the butter from the buttermilk, whisk the cream until the butterfat granules form and start separating from the buttermilk. Once this happens, pour the mixture through a strainer lined with cheesecloth or a large coffee filter to collect the butter and strain out the buttermilk.

What should I do with the buttermilk after separating it?

You can save the buttermilk and store it in the fridge. It's great for use in other recipes, such as pancakes, muffins, or even banana bread, as mentioned in the video.

Why is it necessary to wash the butter in ice-cold water?

Washing the butter in ice-cold water helps to remove any remaining buttermilk, which could cause the butter to spoil faster. This step also helps bind the butter into a cohesive mass, giving it a smooth texture.

How long should I knead the butter in cold water?

You should knead the butter until the water runs clear. This process can take a few minutes, and you may need to switch out the water a couple of times to remove all the buttermilk.

How do I salt the butter to get the right flavor?

To salt the butter properly, calculate the desired amount of salt based on the weight of your butter. For a nicely salted butter, aim for about 1.7% salinity. For example, if your butter weighs 445 grams, multiply it by 0.017 to get approximately 7.5 grams of salt to add.

Can I form the butter into a roll for storage?

Yes, after salting the butter, you can form it into a roll using cling film. Twist the ends tightly and place it in the fridge to firm up. Once chilled, you can slice the butter into rounds and serve.