Cultured butter

🥘 Ingredients

• fresh heavy cream 500 ml
• yoghurt 2 tbsp
• sea salt 1 pinch

1. 1

   Pour fresh heavy cream into a clean glass jar or bowl. Add the yoghurt and stir well to combine. Cover the jar loosely with a clean cloth or lid, allowing air to circulate.
2. 2

   Leave the cream mixture at room temperature (ideally around 20–22°C) for 12-24 hours , until it thickens slightly and develops a tangy aroma. The longer it ferments, the more pronounced the flavour.
3. 3

   Once cultured, refrigerate the cream for a few hours until it’s well-chilled. This helps with the butter churning process.
4. 4

   Pour the chilled cultured cream into a stand mixer or food processor . Whip on medium-high speed until the cream separates into butter and buttermilk. This can take 5-10 minutes . First, it will become whipped cream, then grainy, and finally, the butter solids will clump together, leaving liquid buttermilk.
5. 5

   Strain off the buttermilk. Gather the butter solids and gently squeeze out excess liquid.
6. 6

   Rinse the butter under cold running water or in a bowl of ice water. Knead it gently to remove residual buttermilk, which helps extend shelf life. Repeat until the water runs clear.
7. 7

   If desired, add sea salt and knead it evenly into the butter.
8. 8

   Shape the butter into a block or place it in a container. Store in the fridge for up to two weeks or freeze for longer storage.