DougGuy
12-09-2023, 06:26 PM
Organic Valley used to make this AWESOME cultured butter, it was SO good you could eat it right out of the wrapper. It had a tangy taste and it REALLY woke up recipes like cookies and such.
They quit making it a couple years ago, so I went googling for recipes for cultured butter, found a really simple really good one, and I found someone showing how to make butter in a Kitchenaid stand mixer so I combined the two recipes and made my FIRST homemade butter, and I had to make the cultured butter I use it in Christmas chocolate chip cookies, as it really brings out the toffee flavor in the cookie dough.
This recipe uses yogurt for the source of the cultures which will ferment the cream and give the butter that awesome movie-theater popcorn butter kind of taste
Here is the recipe:
Homemade Cultured Butter In Kitchenaid Mixer
• 4C organic heavy cream (or heavy whipping cream)
• ½C organic whole milk plain yogurt (Stonyfield Greek yogurt is good but Bulgarian yogurt really has a lot of BITE)
• 2tsp fine sea salt
Combine cream, salt and yogurt in a mixing bowl or 8 cup batter bowl, stir slowly with wooden spoon to mix cream and yogurt well. Cover with a clean kitchen towel and let mixture sit in a warm area for 18 to 36 hours; it should thicken and taste rich and tangy.
Cover the bowl tightly with plastic wrap and refrigerate until it reaches 60 degrees, 1 to 2 hours. If you refrigerate it longer, allow mixture to warm slightly at room temperature before proceeding.
Pour the fermented cream mixture into the bowl of a stand mixer, process on medium high speed with a wire whisk until the bond between milk solids and fat begins to break down. Switch to the paddle and overmix until yellow curds begin to separate from the buttermilk and collect on the paddle. Gather curds into a butterball, pour off the buttermilk and save it. Although it will be mostly fat free, the flavor will be intense!
Use a fine cheesecloth and place a tennis ball sized scoop of the fresh butter in the center, twist the cheesecloth and force the butter into a tight ball, squeeze, squish and roll, squeeze, squish and roll, until you cannot see any more buttermilk dripping out. This takes considerable hand pressure. Place in a covered Tupperware dish. The butter will last about a month in the refrigerator.
This image is just after the curds come together and collect on the paddle.
320790
They quit making it a couple years ago, so I went googling for recipes for cultured butter, found a really simple really good one, and I found someone showing how to make butter in a Kitchenaid stand mixer so I combined the two recipes and made my FIRST homemade butter, and I had to make the cultured butter I use it in Christmas chocolate chip cookies, as it really brings out the toffee flavor in the cookie dough.
This recipe uses yogurt for the source of the cultures which will ferment the cream and give the butter that awesome movie-theater popcorn butter kind of taste
Here is the recipe:
Homemade Cultured Butter In Kitchenaid Mixer
• 4C organic heavy cream (or heavy whipping cream)
• ½C organic whole milk plain yogurt (Stonyfield Greek yogurt is good but Bulgarian yogurt really has a lot of BITE)
• 2tsp fine sea salt
Combine cream, salt and yogurt in a mixing bowl or 8 cup batter bowl, stir slowly with wooden spoon to mix cream and yogurt well. Cover with a clean kitchen towel and let mixture sit in a warm area for 18 to 36 hours; it should thicken and taste rich and tangy.
Cover the bowl tightly with plastic wrap and refrigerate until it reaches 60 degrees, 1 to 2 hours. If you refrigerate it longer, allow mixture to warm slightly at room temperature before proceeding.
Pour the fermented cream mixture into the bowl of a stand mixer, process on medium high speed with a wire whisk until the bond between milk solids and fat begins to break down. Switch to the paddle and overmix until yellow curds begin to separate from the buttermilk and collect on the paddle. Gather curds into a butterball, pour off the buttermilk and save it. Although it will be mostly fat free, the flavor will be intense!
Use a fine cheesecloth and place a tennis ball sized scoop of the fresh butter in the center, twist the cheesecloth and force the butter into a tight ball, squeeze, squish and roll, squeeze, squish and roll, until you cannot see any more buttermilk dripping out. This takes considerable hand pressure. Place in a covered Tupperware dish. The butter will last about a month in the refrigerator.
This image is just after the curds come together and collect on the paddle.
320790