Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, homemade cultured butter. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Homemade Cultured Butter is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Homemade Cultured Butter is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have homemade cultured butter using 4 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Cultured Butter:
- Make ready 1 kg Heavy Whipping Cream Preferably Organic & Grass-Fed,
- Make ready 150 g Live Cultured Yogurt Preferably Organic,
- Get Pink Himalayan Salt, 1.7%
- Take Pinch Nori Flakes,
Instructions to make Homemade Cultured Butter:
- In a large bowl, add cream and yogurt. - - Mix until well combined. - - Cover loosely with cling film. - - Set aside, at room temperature, in a cool and dry place for 24 to 48 hrs.
- The timing may vary from climate to climate. I am residing in a very humid environment. It took me about 36 hrs.* - - The mixture should be thick, whipped cream consistency. - - Using a hand or stand mixer, whip until the milk solids separate from the buttermilk. - - Place a large sieve over a bowl.
- Place a cheesecloth over the sieve. - - Transfer the mixture onto the cheesecloth. - - Wrap and set aside to drip for about 1 hr. - - Give it a light squeeze.
- You can use the buttermilk for cooking or baking.* I usually use buttermilk to make buttermilk pancakes for my daughters. - - Prepare 2 bowls of iced water. - - Transfer the butter into one of the bowls. - - Wash the butter.
- Once the water becomes too cloudy, transfer the butter into the other bowl. - - Continue washing and kneading until the water runs clear, switching back and forth between bowls of clean iced water. - - Measure out the butter.
- Take the weight multiply by 1.7. - - That is the weight of salt that you are gonna add. - - Add in some nori flakes. - - Fold and mix until well combined.
- You can transfer the butter onto a cling film and roll it tightly into a log; I am just using a loaf pan lined with cling film. - - Make sure the butter is packed compactly. - - Keep it chilled in the fridge overnight. - - The butter should be hardened. - - Spread it on some toast and enjoy.
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