Homemade Cultured Butter and Buttercream + Giveaway & Coupon
So I've been making my own butter for awhile now, but once in awhile, I splurge and buy cultured butter. Cultured butter has a stronger flavour than regular butter due to being cultured with active bacteria (similar to yogurt) and has a distinctive, sharper taste than regular butter (it can be used just like regular butter in cooking and baking though). Cultured butter has a longer shelf life than traditional butter. This type of butter really popular in Europe (in fact the kind I purchase here in Canada is called "European Butter") but luckily with a little Flora Danica (bacteria) and a few inexpensive supplies, you can also make it in your own kitchen!
The folks over at The Cheese Maker recently sent me a few of their kits to try out and needless to say, their cultured butter kit was the first one I wanted to check out! The other day my friend Kate came over to make butter with me and we used their kit to make this recipe.
(all of the above products can be found in this kit)
First start by bringing your cream to room temperature (about 60-70 degrees - use a thermometer to test this), then add the Flora Danica.
Mix the cream and Flora Danica well, being sure not to whip any air into it.
Let the cream sit at room temperature for 20-24 hours.
As you can see, the cream will start to thicken slightly.
Right before you are ready to make butter, place the cream in the fridge until it reaches a temperature of 54 degrees.
Either using a stand or handheld mixer, whip the cream for approximately 10 minutes . You want to whip the cream past the point of whipping cream, until the cream starts to separate into butter/buttermilk (I can usually tell when it's finished because my mixer starts splashing cream up at me!). Here's a picture of what your separated cream should look like:
As you can see, you don't have to do toomuch straining - the mixer does a nice job separating the butter from the buttermilk.
Infact, most of the butter collected on my whisk attachment making straining a breeze:
Strain cream through curd bag or cheesecloth squeezing as much of the buttermilk out as possible. If you leave too much liquid in your butter, it will spoil faster. You can usually tell you've gotten all of the buttermilk out when butter starts straining through the bag instead!
It's important to have cold hands for this step, so I usually keep a ziplock baggie full of ice nearby to cool down my hands. Here's a picture of Kate straining the butter:
Press your butter into a dish and pour the leftover buttermilk into a separate container. You should get equal parts butter and buttermilk.