Cultured Butter
1 pint heavy cream
2 tablespoons fresh plain yogurt with live cultures
Combine the cream and the yogurt in a bowl, lightly whisk the yogurt into the cream (not too much as you don’t want to make whipped cream yet). Cover the bowl and set it in the fridge for two days. When you take it out of the fridge, whip the mixture in a stand mixer on slow speed until the solids and liquids separate. Wrap the solids in a paper towel and lightly squeeze out the remaining liquid, then rinse in cold water until the water is clear. Pat the butter dry and either store or serve. The remaining liquid in the mixing bowl is buttermilk. It can be used to make fried chicken, biscuits, or a plethora of other goodies.
2 tablespoons fresh plain yogurt with live cultures
Combine the cream and the yogurt in a bowl, lightly whisk the yogurt into the cream (not too much as you don’t want to make whipped cream yet). Cover the bowl and set it in the fridge for two days. When you take it out of the fridge, whip the mixture in a stand mixer on slow speed until the solids and liquids separate. Wrap the solids in a paper towel and lightly squeeze out the remaining liquid, then rinse in cold water until the water is clear. Pat the butter dry and either store or serve. The remaining liquid in the mixing bowl is buttermilk. It can be used to make fried chicken, biscuits, or a plethora of other goodies.
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