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Make this cultured butter recipe for the most delicious homemade butter that you can make. I show you three different ways to make it using either cultures or yogurt.
This recipe is in part inspired by a recipe by chefsteps.com.
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The recipe:
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0:00
This video is sponsored by The Rich Wallet. More on that later in the video
0:03
Today I'm going to show you how to make cultured butter three different ways. This video is the first in a series of alternative uses of your proofer
0:21
Hi, I'm Sune and I'm a food geek. Today I'm going to show you how to make your own cultured butter
0:28
which sours it and gives it a much broader taste. The culturing is really fermentation
0:34
so the longer you culture your butter, the more sour it'll get. So it's about finding a balance
0:41
I'm going to show you how to make it three different ways, using two different starter
0:45
cultures, and then also with yogurt, which is more readily available. So for the last 10 years
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1:27
Check out the link in the description and use the coupon code FOODGEEK at checkout for a 10% discount
1:33
Thank you to The Rich Wallet for sponsoring this video. So here's an overview of the process of making cultured butter
1:41
First, inoculate some whipping cream with either some enzymes or a yogurt with live cultures
1:47
Then we put it in the proofer set to a temperature depending on the culture used
1:53
After it's been fermented, the process is exactly the same. The cultured cream is chilled to around 14 degrees Celsius, 57 degrees Fahrenheit
2:03
then it's whipped on a machine until the cream splits into butter and buttermilk
2:07
Then most of the buttermilk is pressed from the butter using a cheesecloth
2:12
And then the butter is washed in water to remove the last buttermilk
2:16
At the end, salt and other inclusion will be mixed in, and then the butter is chilled
2:22
If you'd like to support the channel, please consider becoming a member at Patreon, You can also buy some merch or use the links in the description for tools and ingredients
2:32
Those were the words. This is the recipe for butter. There's a link in the description for the written recipe that I've posted on my website
2:42
To use this recipe, you'll need a couple of things that you may not have in your kitchen
2:46
A sealable container to keep the cream while it's culturing. I like the whack jars, which I also use to grow my starter in
2:53
They can contain 800 milliliters. At precision scale, it needs to be able to weigh at least 0.1 grams
3:01
At proofer, I use the broad entailer and some cheesecloth. All of those are linked in the description
3:08
First, I'm going to show you how to make the butter using a culture. I'm using two different cultures, Floridanica and MM100
3:16
But the method is the same no matter what you use Measure out 1 grams of culture
3:30
You need 500 grams of whipping cream. That's about the equivalent of two cups
3:35
of five and a half teaspoons. Add some of the whipping cream to the container
3:51
Then add the cultures. Give it a good stir. And then pour in the rest of the cream
4:10
Seal the container
4:32
Put it in your proofer set to 30 degrees Celsius, 86 degrees Fahrenheit
4:37
Leave it to ferment for 24 hours. I'll show you how to make it using yogurt. Pour some cream into the container
4:48
Add 80 grams of yogurt. That's just about a third of a cup. It needs to have live cultures. Give it a
4:54
stir. Pour in the rest of the cream. Seal the container
5:20
Then put it in your proofer set to 43 degrees Celsius, 110 degrees Fahrenheit
5:26
Leave it to ferment for 48 hours. When the time is up, you can have a taste of the cream
5:31
If it's to your liking, put it in the fridge to cool down, or you can put it back in the proofer for up to 72 hours in all
5:39
When the cream has been chilled, it's time to churn. Put the cream in your stand mixer with the paddle attachment attached
5:46
Start out slowly
6:09
and be aware that once the cream splits it'll get messy. Thank you mission Pour the entire mixture into a cheesecloth lined strainer set over a bowl
7:09
Fold up the cheesecloth and squeeze. Pour the buttermilk into a suitable container and put it in the fridge
7:58
This can be used to inoculate a new batch of butter. You can keep it in the fridge for up to two weeks or put it in the freezer where it'll stay good for at least three months
8:07
Now it's time to wash the butter. Fill a bowl with cold water
8:11
I like to add a few ice cubes to keep the temperature down. Add the butter to the water
8:33
Then squish, squeeze, and work your way through the butter. The water will get milky. This is buttermilk that's being expelled from the butter
9:02
Then remove the butter from the water. I like to put it back in the strainer from before
9:07
that way excess water and buttermilk can drip out. Fill the bowl with fresh water and ice cubes
9:35
Wash it again. Depending on the color of the water you may want to repeat this process Put the butter back in the strainer then grab a cutting board We need to add salt and I also like to add MSG as well If you don like MSG just skip this step You will need at least
10:15
0.5% salt and 0.25% MSG. If not using MSG, you may want to go to 1% salt
10:24
Weigh out the butter you have. To calculate the amount of salt, take the weight of the butter
10:29
say 250 grams, multiply it by 0.5, then divide it by 100. That's 1.25 grams
10:38
The way we include the salt is as follows. Add the butter to the cutting board
10:44
Pour salt on top. Then massage it in using a plastic scraper
10:59
Once you're satisfied that it's been properly incorporated, grab some plastic wrap
11:23
Pick up the butter with the scraper and add it to the wrap. Then roll it
11:39
Put it in the fridge until you need it. It'll stay good in the fridge for months, but I doubt it'll keep that long
11:50
Alright, time to taste it. First, the Floridanica. Mmm, delicious butter
12:05
It does have some floral and grassy notes. Nutty too. It's super buttery
12:13
It's like butter on steroids. Then the one made with yogurt. Mmm, tangy
12:21
It definitely has some more of a yogurty tang, but also a powerful butter
12:29
And then the MM100. Mmm, delicious too. Honestly, it's very close to the Flora Danica
12:39
All right, my conclusion, cultured butter is great. Great for spreading, but I think adding it to your big goods would be absolutely awesome
12:49
Think biscuits, scones, cookies, brioche, or croissants with cultured butter. Damn. Using your proofer to make amazing butter is a game changer though
12:59
Absolutely the best thing ever. Butter pairs perfectly with sourdough bread. So when you make awesome sourdough bread, you should of course also make awesome
13:09
artisan butter, right? I hope you learned something today. See you next time
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#Dairy & Eggs