Cultured Butter Recipes

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HOMEMADE CULTURED BUTTER



Homemade Cultured Butter image

Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process-culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche-this recipe reaches a whole new depth of flavor.

Provided by Sam Worley

Categories     Butter     Milk/Cream     Condiment/Spread

Yield Makes about 2 cups

Number Of Ingredients 5

1 quart heavy cream
1/2 cup buttermilk or plain yogurt (not Greek)
Flaky sea salt (for serving; optional)
Special Equipment
A stand mixer; cheesecloth

Steps:

  • Whisk cream and buttermilk in a large bowl. Cover loosely with plastic and let sit at room temperature until thickened and tastes tangy, at least 12 hours and up to 36 hours (how long this takes will depend on the temperature of your kitchen). Chill until crème fraîche is cool, about 2 hours.
  • Transfer crème fraîche to the bowl of a stand mixer fitted with the whisk attachment. Cover space between top of bowl and head of mixer with plastic wrap (this is a must, unless you want cream all over your kitchen). Beat on high speed until butterfat has separated and starts to clump around bottom of whisk, about 5 minutes.
  • Line a fine-mesh sieve with cheesecloth. Strain butter mixture through sieve into a small bowl. Pull cheesecloth tightly over butter and form into a ball. Squeeze to drain any excess buttermilk; reserve buttermilk for another use.
  • Transfer butter to a clean bowl and knead, adding a few tablespoons of ice water at a time. Drain water off butter as it becomes cloudy; repeat 3-4 times (the water you drain off should become clearer each time). Continue to knead until no liquid remains. Transfer butter to an airtight container or roll into parchment-wrapped logs. Wrap in plastic and chill until ready to use. Serve with sea salt, if desired.
  • Do Ahead
  • Butter can be made 2 weeks ahead; keep chilled, or freeze up to 3 months.

CULTURED BUTTER COOKIES



Cultured Butter Cookies image

These cookies are crumblier, crisper and more buttery in flavor than the typical cookie made with high-fat sweet cream butter. Which is exactly why you should make them.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 50m

Yield 5 dozen small cookies

Number Of Ingredients 7

250 grams all-purpose flour (2 cups)
3 grams baking powder (1/2 teaspoon)
1/4 teaspoon fine sea salt
2 sticks salted, cultured butter, at room temperature (1 cup)
130 grams granulated sugar (2/3 cup)
1 large egg yolk
55 grams demerara sugar, for rolling (1/4 cup)

Steps:

  • In a large bowl, sift together flour, baking powder and salt.
  • In an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until lightened in color and fluffy; beat in egg yolk until combined. With mixer running on low, add flour mixture until incorporated.
  • Divide dough into two balls. On a clean surface, roll each ball into a 1 1/2-inch log. Sprinkle the demerara sugar over a sheet of parchment. Roll each log in the sugar until the outside of the dough is thoroughly covered. Cover logs tightly with plastic wrap and refrigerate at least one hour, or overnight.
  • When you are ready to bake the cookies, heat oven to 325 degrees. Line two baking sheets with parchment. Use large, sharp knife to cut each log into 1/4-inch-thick rounds. Place cookies 1 inch apart on prepared baking sheets. Bake until cookie edges and bottoms are dark golden brown, about 18 minutes. Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in a tightly covered container at room temperature.

Nutrition Facts : @context http, Calories 55, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 13 milligrams, Sugar 3 grams, TransFat 0 grams

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