Heavy creamSplit into two separate containers, one quart each1 quart
Plain yogurt with live active culturesMixed into one of the cream containers3 tbsp
SaltWorked in at the end to season the butterto taste
Cold waterUsed to press out and rinse away residual buttermilk~1 cupest.
Steps
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1
Divide the heavy cream into two separate containers, one quart each.
2
Stir three tablespoons of plain yogurt with live active cultures into one container, and refrigerate the plain cream container to keep it fresh.
3
Leave the yogurt-cream mixture at room temperature for a full three days to let the live cultures ferment the cream.
4
After three days, bubbles and air pockets will form on top; the cream thickens and develops a tangy flavor, turning into creme fraiche.
5
Place the cultured cream in a stand mixer and whip on high speed; after a few minutes it will first turn into tangy whipped cream.
6
Continue whipping until the texture turns greasy and eventually separates completely into pure butterfat and liquid cultured buttermilk.
7
Strain off the separated buttermilk and save it for baking or making waffles.
8
Using cold water, press and rinse the butter to remove any residual buttermilk.
9
Finally, work in a little salt to season, finishing the delicious homemade cultured butter.
10
Repeat the exact same process with the plain, non-cultured cream to make regular butter, then bake a fresh loaf of sourdough to taste-test and compare the two butters.
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