Homemade Sheep and Cow's Milk Cultured Butter and Buttermilk
Serves: 0 servings
Ingredients:
3
Learn how to create a delectable homemade cultured butter using a blend of rich sheep and cow's milk, accompanied by tangy buttermilk.
Ingredients
| 1 | pint raw cream |
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| 3 | tablespoons good quality sheep's yogurt |
| 1 | teaspoon salt |
Instructions
| 1. | Begin by adding the raw cream to a spacious bowl with high walls. Gently whisk the cream to initiate the butter-making process. |
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| 2. | Next, introduce the sheep's yogurt and salt to the cream. Whisk the mixture thoroughly to ensure even distribution. Allow the blend to rest in a warm environment for a duration of 8 hours to overnight for optimal culturing. |
| 3. | After the culturing period, transfer the mixture to a mixer equipped with a paddle attachment. Process until a solid lump of butter forms within a pool of buttermilk. Proceed by straining the butter lump through a colander, reserving the precious buttermilk. |
| 4. | Flatten the butter lump and refrigerate for approximately 30 minutes to facilitate solidification. |
| 5. | Submerge the butter lump in a bowl of water and knead it thoroughly, ensuring the elimination of any trapped pockets of buttermilk within the butter. This process aids in flavor development. Allow the butter to dry slightly before storing it in a designated butter keeper or wrapping it in parchment paper. Refrigerate the butter until ready to use. |
| 6. | Congratulations! You have successfully crafted the most exquisite homemade sheep and cow's milk cultured butter and buttermilk, primed for a multitude of culinary endeavors. Once you experience the unparalleled quality of this creation, store-bought alternatives may pale in comparison. |
Published on Jul 18, 2024 by Luminița