French Inspired Butter made from Scratch!
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Mom life, Messy Kitchen, Delicious Results!
Thank you @Skylar for this fun new french butter recipe! We’re not a fan of it, but it was a fun experiment! If anyone else gives it a try, let me know what you think!
Ingredients:
– 2 cups heavy cream (high quality if you can & grass fed)
– 2 tbsp plain yogurt (Siggi’s is the healthiest)
– Flaky salt, to taste (Celtic Salt has the most minerals)
Directions:
– In a clean jar or bowl, stir the yogurt into the heavy cream. Cover loosely and let it sit at room temperature for 24-48 hours. The cream should thicken slightly and smell pleasantly tangy. That’s how you’ll know it’s ready.
– Prepare a mixing bowl with ice cold water and ice cubes. Set aside.
– Pour the cultured cream into your butter churner, a stand mixer fitted with the whisk attachment, or into a large mixing bowl with an electric hand mixer. Whip on medium speed.
– First, the mixture will look like whipped cream, then suddenly the butterfat will separate from the liquid. This usually takes 5-8 minutes. Strain off the buttermilk (save it for baking). Transfer the butter to the ice bath, gently pressing to remove any remaining liquid. This helps the butter stay fresh longer. Squeeze out any excess liquid and transfer to a clean mixing bowl.
– Add flaky salt if using, folding it in gently. Serve this with warm bread, a fresh baguette, radishes and salt, or melted over vegetables. Simple pairings let that cultured, buttery flavor really shine!
Prep time: 25 Min
Inactive time: 48 Hour
Total time: 48 H & 25 M
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I’m a mom of 3, a wife and love trying new things! I don’t drink alcohol or caffeine. I try to make things as healthy as I can. My kids love cooking and trying with me! Let’s see what we can make together!
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4 Comments
Butter Mold you see me using:
https://amzn.to/43StPZI
You made cultured butter instead of sweet butter.
I spin my butter way longer, cheese press might help
Maybe next time chill the cultured cream and see if you get a harder product butter after the milk comes out. I don't know for sure that is just what comes to mind.