The old saying goes, ‘when life gives you lemons, made lemonade’, but when The Big Group decided to close it’s doors due to the current pandemic and take a temporary hiatus, Head Chef Lisa Bolle was left with an excess of fresh cream. So, as Lisa now says, “when live gives you cream, make cultured butter!”.
So what is cultured butter? Cultured butter is created by adding live bacteria (cultures) to the butter before it’s churned, whereas regular butter which is cream that just goes straight to the churning machine.
Cultured butter boasts a full and rich flavour with a clean finish. It is more balanced than regular butter because the acidity that results from the fermentation prove cuts through the rich creaminess. Therefore it should be lighter than standard butter, and there should be no aftertaste.
So let’s make butter! Watch the video linked below to watch Lisa Bolle making creamy, cultured buttery goodness!
1 lt (4 cups) of heavy cream
85 ml (1/3 cup) kefir
Approx 450g butter
Approx 500ml butter milk
YOU WILL NEED
Plastic or glass bowl / container
Cheese cloth / tea towel
Mixer with paddle attachment
Cheese cloth (to sit inside the strainer)
1 large bowl to sit the strainer on
1 large bowl for ice water
1 large bowl to season the butter in
A clean kitchen cloth
Sea salt ( if you want salted butter)
Vessel to shape butter
Parchment / baking paper
Sterilised jars for butter milk
- Mix your cream and kefir together in your bowl.
- Cover with cheese cloth or a tea towel , do not place a plastic cover over it, it is important the cream mix can breath.
- Allow to sit outside of the fridge for 2 full days – 48 hours
- Give the cream mix a good whisk and place it in the fridge for 1 hour
- Once the cream mix has sat in the fridge for 1 hour, pour it into your mixing bowl, make sure you use a guard as this is messy, if you don’t have a guard you can wrap some plastic wrap around the bowl.
- Beat on a medium speed until you see the mix seperate. Stop mixer.
- Strain the butter and buttermilk mixture into the cheese cloth, pull up the sides of the cheese cloth and squeeze out as much excess buttermilk as possible.
- Transfer your ball of butter into the ice water, squash the butter in your hands to remove as much buttermilk as possible. Buttermilk will turn rancid before sour butter so if you don’t wash it well , it will shorten its shelf life.
- Once you have washed the butter, place it in your clean kitchen cloth to remove any excess water.
- Place the butter in a clean bowl now and season with salt.
- To shape the butter like we did, get your vessel and place the parchment paper inside, fill with butter and squash down. Remove from the vessel and tie with twine.
- With the remaining buttermilk, fill your jars and keep both in the fridge.
- The butter will last 3-4 weeks , the buttermilk will last 1-2 weeks.
- Buttermilk freezes really well , simply freeze down in Tupperware containers and defrost as you need.
Head Chef at The Big Group