The Creation of Cultured Churned Butter

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Rustic cooking is actually simple cooking that’s been done for years by our parents and grandparents. Seasonings and spices can be added to meats, soups and vegetable dishes then refrigerated or frozen. When recipes are made with compound butter every dish is intensified with its very own exceptional taste. A fish dish can be cooked with lemon basil butter add crispy baked fries and vegetables and you’ve got dinner. In fact lemon basil butter also taste great with chicken dishes. During that same week you can cook the remaining fish with roasted garlic butter add Italian spices and you’ve got a delicious pasta meal with hot rolls and a salad.

I recall when Denise was a child everything I cooked was quick, especially week night meals. One of her favorites was fish sticks, honestly they were really horrible but they were crispy, hot and swimming in oil and that’s what we were use to eating. Eventually I realized buying a whole fish and prepping it the way we preferred with spices we enjoy was a much smarter and enjoyable way to cook and eat. Rustic cooking does take a little time but that’s what makes it taste so much better than a quick meal. By doing a little prep at your convenience meals are not only healthier but more enjoyable.

Compound butter recipes can introduce you and your family to new eating experiences every time you take a bite. And the great thing is the butter has no sodium or fat unless you add it,in fact churning butter actually takes about 20 to 30 minutes. Culturing the butter takes hours but the nice thing is you can be sound asleep or out shopping during the entire procedure. Once my butter was cultured and churned I got 1 pint of buttermilk and 3/4 pounds of butter from this recipe.

Ingredients for Cultured Butter:

Heavy Cream ( I used 2 pints of AtlantaFresh Heavy Cream/ any good cream is fine)

1 cup of plain Greek cultured yogurt

Equipment for Cultured Butter:

Thermometer

2  600 ml Mason jars

Directions:

Always check date of product, next pour cream and yogurt into mason jars and shake contents. Remove lid and cover jars with a clean cloth and leave at room temperature at about 75° for 18 hours ( the colder the room the longer it takes for cream to culture).Once cream is cultured it should appear thick and foamy, smell slightly sour and have a tangy taste.

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If smell or taste is too funky discard and start over. If cream does not have a tangy taste and smell slightly sour allow to sit longer. Once cream is cultured replace lid and refrigerate for 1 to 2 hours, this should be around 60°. Cream can be refrigerated for several days if  you are not ready to churn it. But prior to churning it must be left covered on the counter at room temperature, I’ve left mine out for about an hour.

Ingredients for churned Butter:

Ice cubes

Cold water

Equipment for Churned Butter:

Kitchen Aid, food processor, ice cream maker or hand mixer.

Strainer

Cheese cloth

Wooden spoon

Water Pitcher

Plastic Wrap

Salt (optional)

Directions:

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I used my Kitchen Aid with the paddle attachment and covered the bowl with plastic wrap. Speed was set on low to medium for about 20 to 30 minutes. The cream quickly became whipped cream. The last 10 minutes I increased the speed which changed the consistency to buttermilk. At this point I stayed near the machine and lowered the speed to avoid a splattering mess from the buttermilk. You ‘ll also notice the butter becomes a golden yellow ( if cows are grass fed, if grain fed the butter remains white). Next, with a strainer I poured the buttermilk in a jar. With a wooden spoon I smashed the butter around the sides of the bowl to drain any buttermilk left in the butter.

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Then I shaped the butter into a ball and wrapped it in the cheese cloth. I poured pitchers of ice water in the bowl squeezing the butter to complete the numerous butter washes required until water is clear, this may take about 5 to 7 washes. Finally, I place the butter in a separate jar. Milk proteins left in the butter can cause the butter to become rancid. I do a follow up check the next day for any white liquid residual and if present I do the butter wash a few more times. My buttermilk seldom last longer than a couple of weeks. Love to hear about your unique cooking styles and techniques.

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Thanks for stopping by.

 Coming soon Buttered UP / Compound butter recipes. 

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From http://www.americastestkitchenfeed.com/do-it-yourself/2011/06/how-to-make-cultured-butter/

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