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