Homemade Cultured Butter
I picked up a little mound of cultured butter over the weekend that ended up costing me nearly $10. I decided to make my own cultured butter, which turned out great.
1 Quart Heavy Cream
1/3 Cup Buttermilk
In a large-size bowl, whisk cream with buttermilk. Cover and let sit at room temperature for 12 to 48 hours. You will want the mixture to be thickened. Transfer to refrigerator for 45 minutes. When ready to “churn” beat with either a hand mixer or standing mixer for about 5 minutes until butter solids start to form a ball. Drain butter solids in a fine sieve set over a bowl and reserve the buttermilk for another use. Transfer butter to bowl and knead to get rid of any excel buttermilk. Pour 1/4 cup of ice water over butter. Knead and drain. Repeat, adding ice water, kneading and draining 3 more times. Continue kneading butter until it no longer expels any water. Form butter into a cylinder, block or ball. Wrap in cheesecloth and gently squeeze to remove any moisture left. Throw away cheesecloth and wrap butter tightly in plastic wrap. Refrigerate for up to 1 week. Makes about 3/4 pound.
© Victoria Hart Glavin
Sometimes it’s nice to change what you spread on your bread or rolls. I really like to use Red Chile Butter because it gives whatever you’re using it on a little zip. This butter is great on baked potatoes or even corn on the cob.
1 Cup Softened Unsalted Butter
1 Teaspoon Red Chile Flakes
1 Tablespoon Chopped Garlic
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Combine all of the ingredients into a food processor and pulse until well blended. Spoon into individual ramekins or a larger bowl. Place in the refrigerator until you are ready to use. Makes 1 cup.