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THERE’S NOTH­ING LIKE THE CLEAN, FRESH TASTE OF HOME­MADE BUT­TER, ES­PE­CIALLY IF IT’S THE TANGY, CUL­TURED VA­RI­ETY

Food - - Contents -

MAKE YOUR OWN

Cul­tured but­ter – you can’t beat its clean, fresh taste

SALTED CUL­TURED BUT­TER

PREP TIME 20 mins (start 1 day ahead) MAKES 450g

● 1 litre cream ● ⅓ cup Greek or plain yo­ghurt ● ½ tea­spoon sea salt flakes

1 Com­bine cream and yo­ghurt in a large bowl. Cover; set aside in a warm place to cul­ture for 24 hours or un­til thick­ened slightly with a lac­tic smell sim­i­lar to yo­ghurt. Re­frig­er­ate for 1 hour or un­til chilled. 2 Whisk cream mix­ture in an elec­tric mixer or with beat­ers un­til it sep­a­rates into thick but­ter par­ti­cles and a cloudy liq­uid, the but­ter­milk. This will take about 2 min­utes 30 sec­onds; at first the mix­ture will look like over-whipped cream, but, as you con­tinue to whisk, the but­ter­fat will form small clumps. 3 Place a sieve over a large bowl; strain but­ter, re­serv­ing the but­ter­milk. Rinse and squeeze the but­ter un­der cold run­ning wa­ter, un­til the wa­ter runs clear and no but­ter­milk re­mains. Drain well. Sprin­kle but­ter with salt and mix through; shape into a log (or three small logs) and wrap in bak­ing pa­per. Re­frig­er­ate the but­ter as well as the but­ter­milk.

PER 15G SERVE En­ergy 66kcal, 276kj • Pro­tein 0.3g • To­tal Fat 7g • Sat­u­rated Fat 4.6g • Carbohydrate 0.3g • Fi­bre 0g • Sodium 22mg • Sugar 0.3g

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