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Kefir Cultured Butter
Masło z kulturami bakterii
- Makes
9 ounces
butter - Difficulty
Easy
- Ready in
10 hr
Published 2021
All butter is great, but some butter is truly fabulous. Culturing the cream with kefir turns it into tangy, milky crème fraîche, which is just a step away from becoming pure butter (and buttermilk). All heavy cream that’s beaten too long will turn into butter, but this one packs a whole new depth of flavor.
Ingredients
2 cups 480 g ⅓ cup 80
Method
- Pour the heavy cream and kefir into a medium bowl. Whisk briefly to combine, then cover the bowl with a clean kitchen towel. Set in a slightly warm place to culture for 8 to 12 hours, until it smells slightly sour and tangy.
- Chill the cultured cream in the refrigerator for about 1 hour. Transfer it to the bowl of a stand mixer fitted with a whisk attachment. Co
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