Look what I can do.
Right now I’m probably about the coolest person I know because I can make my own cultured butter.
I had a thought a few weeks ago.
Many of you know I dip homemade chocolates for Christmas every year. I really wanted to use the best ingredients I could find for my candy. I have been reading up on cultured butter and how delicious it is.
I started a search for a tutorial for culturing cream then churning it into butter. That’s when I ran across a site from America’s Test Kitchen Feed.
The step-by-step instructions and tutorial were perfect.
I’m giving you the link to the site so you can make your own cultured butter, too. I know deep down inside you have been wanting to make your own butter.
Link: America’s test kitchen
I’m not showing you all of the steps because this isn’t my recipe and Louise Emerick does such a fabulous job of showing every little detail.
I’m just going to show you my process to making the most wonderful butter you will ever taste. Sorry France, I just booted you off of the top of my list.
I’m now going to show you my process.
I purchased some local cream. It was very important to have cream without additives and preservatives of any kind. The same is true for yogurt. Make sure it is whole fat and free of any additives or preservatives including any type of “gums”.
2 pints of whipping cream (32 ounces)
1/3 cup plain whole milk yogurt
1 large jar
The jar must be larger than a quart jar. I’m pretty sure this is a 2 quart jar.
Sadly after taking this photo I realized that my precious Winder Farms cream contained carrageenan, which is a gum. I used it any way and it seemed to work ok.
I went on a search to find cream with NO additives.
Look what I found.
Notice: Ingredients: Heavy Cream and Milk.
Rosehill dairy. I love you.
I had to drive 30 minutes to a small market in Salt Lake called Liberty Heights Market to purchase my fresh cream. I loved it so much that they ordered me a full gallon for my next large batch of cultured butter.
I poured the cream into the large jar.
Added the yogurt.
Put the lid on and then I gave it a good shake.
I let it sit on the counter for about 48 hours until the cream was thickened and cultured.
I followed the instructions from America’s Test Kitchen precisely.
Once again here is the link: America’s Test Kitchen
After the cream has thickened I followed the instructions and beat the cream in my kitchen-aid mixer fitted with the whip attachment. It took less than 2 minutes before I had beautiful butter.
This is the result of culturing, whipping, draining, and rinsing.
BUTTER. Sweet cream butter. I had less than a full pound, about 15 ounces to be exact.
But that’s not all.
Not only do you get fabulous butter, you get cultured BUTTERMILK as well!!!
After the cream churns into butter you have to pour off a liquid that the butter is floating in. It’s buttermilk.
It’s thick and creamy. It’s so dang amazing I just can’t stand it.
Look! I have almost 2 cups of creamy, cultured buttermilk.
My father was raised on a dairy farm, so I ran downstairs (my parents live with me) and gave him my chilled buttermilk. He took a drink and said, “that’s dang good buttermilk.”
Tell me something I don’t know. I AM amazing.
To make me appear even crazier to my family, I purchased this butter mold from Williams-Sonoma.
Now my butter was going to have a cow on it!
Note to self: Next time you purchase a butter mold, make sure you season it with mineral oil or the butter will STICK!
I just happen to have a couple of antique butter paddles laying around…really I did.
Another note to self: You have to freeze the butter in this stinkin’ mold (not worth it, don’t buy one) for a couple of days in order to pry it out without totally destroying the cute cow on the top of the butter.
I have made so much cultured butter that I now have a gallon of buttermilk in my refrigerator along with about 4 pounds of cultured butter for my Christmas chocolates.
I have pre-weighed and labeled the butter for my English Toffee, and Salted Caramels. I have already beaten the butter into my fondant centers and the fondant is divine. Simply divine.
Wouldn’t this make the coolest Christmas gifts ever!
Note to all who read this entire post: Next week I will be dipping my Homemade Hand dipped Chocolates
Every year I give away a few boxes to my readers. Keep an eye out for that week that I have the give away. My candy recipes were handed down to me by my grandmother. They are amazing. Now you can see why I only want the best ingredients for them. This year they will have my cultured butter that has been lovingly churned to make them even more special…probably just to me.
Now can you see why I think I’m totally the coolest person on the earth right now? I even strut around my kitchen like I’m all that and more.
Do you know what my dad said to my mom? “Why the hell is Janet making her own butter”?