than butter. and that’s why you should make it. yourself.
creamy. grassy. raw. cultured butter.
it’s soft. it’s good on everything. once you learn the basics you will want to play with the recipe, add a little more salt. a little less salt. pick a different yogurt to culture it with, add some herbs, whatever you choose. butter makes it better.
- 1 pint raw cream
- 3 tablespoons good quality sheep’s yogurt
- 1 teaspoon salt
- to make the butter you simply add the cream to a good size bowl with high walls, whisk it a bit.
- secondly, add the yogurt to the cream w/ the salt and again whisk a bit. let sit in a warm area for 8 hours or over night to culture.
- post culturing, put the ingredients in a mixer fitted w/ a paddle and start to beat the butter. once you have a lump of butter in a pool of buttermilk. shift the lump in a colander. save the buttermilk! (use for biscuits, pancakes, tea breads, or just drink and fall in love).
- flatten the butter lump and chill for 30 min.
- knead it under water in a bowl, removing the trapped pockets of buttermilk in the butter. it will sour the butter. let it dry out a bit. put it in a butter keeper or wrap it in parchment and refrigerate.
- voila! you have the uttermost delicious butter & buttermilk ready for countless adventures, you will never want to go back to store bought.