French Butter – ever been to France and wondered why their butter seems to taste a bit different and just .. well, better! It’s because most French butter is cultured butter, in other words the cream is first fermented and then churned. It creates a depth of flavour and is better for your gut of course like anything fermented, becoming a probiotic food. Win-win in my book and the BEST accompaniment to any sourdough!
This recipe can be made with double cream that is a bit old that’s hanging around your fridge and about to go off and in my opinion the perfect candidate for this recipe. My yogurt had also been open a while. Remember this is a fermented food.
RECIPE:
You’ll simply need 2 ingredients to make this and an optional 3rd.
Double cream (I used 600ml but you can use much less)
1-2 tablespoons natural yogurt (it has to be natural – I used Greek)
Salt to taste – optional
-Simply put all your cream into a jar and add one to two tablespoons of your natural yogurt (depending how much cream you’re using around 1 tablespoon to each 300ml is good so if it’s less than 300ml just use half a tablespoon) to your jar, stir well and close the lid.
-Leave on the counter for 24-48 hours until your cream becomes completely firm and doesn’t wobble when you shake it as seen in the video. The time it takes will depend on the heat in your home and other varying factors such as age of your cream.
-Once your yogurt is firm, in a bowl whip or stand mixer, whisk it until the butter milk separates from the fat. Drain the butter milk – you can keen the butter milk, I froze mine as I don’t use it often – and then wash your butter until the water is clean.
-Plunge your butter in a fresh bowl with ice if you have it and ensure your butter is no longer retaining butter milk. The better the wash the butter the better it lasts as it will go rancid if buttermilk remains in the butter.
-If you’re adding salt or anything else to your butter, do so now in a clean bowl and then wrap up in baking/parchment paper and store in the fridge or as I’ve done, freeze some of it to use later so that it doesn’t go off before all used.
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