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Commercial butter has some taste but cultured butter is much more interesting on the palate. The bacteria added increase the flavour and change it from just being a good lubricant.
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Not sure, first attempts went a little sour after a couple of weeks but that was because I didn’t wash it and get enough water out. Generally it doesn’t stay around long enough to go off.
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I use smoked salt on steak but someone else isn’t a big fan of too many smoked things.
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So it costs about £2.10 to make 350g butter which is cheaper than nice Cornish butter from the supermarket. If I use organic cream the price will increase but buying cream on special offer is perfect for this.
Now I have started this I don’t think my wife will accept a return to normal butter for spreading on bread but it’ll be tolerated for cooking!
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600ml cream yielded approx 350g butter and 200ml buttermilk. These are guesstimates. But flavour is complex and interesting and I am time rich so the reward is worthwhile.
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Anyone else making cultured butter?
Meals from a local chef always have amazing butter which he makes in house.
He uses yoghurt to culture his but as we already make our own kefir I have been using this to culture the cream.
To a couple of pots of cream which I decant into a jar I add a couple of tablespoons of kefir and a few kefir grains. Leave out at room temp for 3-5 days with a bit of kitchen towel over the top to stop bugs and dirt getting in.
Chill for a few more days to allow the flavour to develop. Then into a chilled food processor and churn until the butter milk separates out. Tip out the butter milk and retain for pancakes etc. Then add ice cold water and churn again, discard the water. Repeat the cold water and churn thing until the water coming out is clear.
Onto a clean work surface spread the butter out using a bench knife and more water will fall out. Keep on spreading out the butter and discarding the water that comes out. Once it is close to dry I put the butter on a clean drying up cloth and wrap it up tightly and squeeze out any remaining liquid. Then cut into the butter some salt or other flavouring. If feeling fancy wrap it up in cling film to make a roll so you can cut off roundels of butter.
Its a completely different beast to supermarket butter, much more flavour and we now frequently have just bread and butter instead of bread and cheese for lunch.
Next I want to get local unhomegenised organic cream to hopefully improve flavour even more.
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Ha
Food got autocorrected to good!