If you have ever whipped cream, it has probably happened to you (at least to us): you beat too long and before you know it, the airy cream has become a firm mass, or butter!
- 1 liter pasteurized or raw cream
- 130 grams of yogurt
- 1/2 teaspoon salt
- ice water
We recently got to work during a masterclass by Lurpak and made the best butter ever with a few simple tricks .
All by yourself, with or without salt, herbs and other seasonings. Super fun for Christmas and to make with kids!
You need this
Of course you need cream to make really good butter. Go for the best you can find and rather drive a bit to a farmer in the area, than easily at the supermarket.
It is important that the cream is not sterilized, but ‘only’ pasteurized or even raw.
For this recipe you use 1 liter of cream. You also need 130 grams of full-fat yogurt, half a teaspoon of salt and ice water and you are ready to rumble .
Mix the cream with the yogurt and salt in a large bowl or container and stir well. Cover with a clean tea towel and leave to ‘acidify’ in a warm room for 24 to 36 hours. If all is well, the mixture will automatically thicken and the taste will be slightly sour.
Then put the mixture in the fridge and cool it down until it has a temperature of about 15 degrees.
Place a cheese cloth or clean tea towel over a sieve and place in a large bowl. Place the cream in a well-sealed jar, but make sure it doesn’t get too full. Shake vigorously for a few minutes.
You will notice that the cream will first become lumpy, then really firm and suddenly start to curdle. This is when the curds (the final butter) start to separate and create buttermilk. Shake well until you have a firm mass and buttermilk.
Pour the curds and buttermilk through the sieve covered with a cheese or tea towel. Collect the ends of the cloth and press the contents into a ball. Twist and squeeze gently to squeeze as much buttermilk out of the butter as possible.
Pour the buttermilk into a glass jar to drink later, then move on to the butter.
Pour about 80 grams of ice water over the butter and push through the butter with a spatula. With this you wash the butter, as it were. Repeat this step until the leftover water is almost clear, this will be 3 to 4 times. It may be that at a certain point the spatula no longer works, then it is easiest to knead the water into the butter.
Now put the butter back on the used cloth and squeeze out the last moisture. This keeps the butter longer (about three weeks) and the taste only gets better.
You have now made butter yourself and as soon as you taste it you immediately know how delicious it is. You can choose to leave the butter as it is or to season it further.
We personally think a spoonful of sea salt (preferably Fleur de Sel or Maldon) is the best, but you can of course also add other seasonings. For example, think of fresh herbs or finely ground spices, or go a step further and make coffee butter (made with ground coffee beans).
It can also be wonderful to use special herb or spice mixtures, for example a dried bruschetta mix (available at some supermarkets and delis).
Store the butter tightly closed (in a container, glass jar or piece of baking paper) in the refrigerator. Depending on any seasonings, the butter can be kept for up to three weeks.
Source: Culy by culy.nl
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