Cultured butter has a great depth of flavour and creaminess much more so than regular home made butter. I have been making my own butter from fresh cream for many years but absolutely love the cultured butter you can buy, well anywhere but my hometown so I set out to research and develop my own Artisan Cultured Butter to rival any purchased cultured butter.
As we all know, fresh and homemade is the best YOU will ever taste!
I decided to make it on a Saturday afternoon, after purchasing my cream (it must have at least 40% cream for this to work) reasoning that I always woke up once through the night anyway, usually around 4am and I thought it would be easy to simply place the bowl into the refrigerator at this time after the initial 12 hour wait.
I awoke every hour to look at the clock to see if it was 4am yet.
Trust me, start this in the morning or in the evening to time the first 12 hours wisely when it sits on your kitchen shelf before it goes into the fridge for the next 12 hours.
I found these simple instructions on this website and was so surprised that the method is simple, but you have to be patient. After stirring the culture into the cream, it had to rest on the counter, covered, for 12 hours, and then go into the fridge for 12 more hours. The previously thick liquid was now solid.
You then have to take it out and wait for the cold cream to come to 54°F (12.2°C). This is still a cool below room temperature. Then you have to whip the mixture. I placed the cream mixture into my Thermomix, then used the butterfly to whip the butter at speed 3 for about 2 1/2 mins and it was ready to be kneaded. This can be also be done in a food processor or mix master.
to test for readiness pinch a bit between your fingers. The texture will be smooth and very buttery. Place muslin over a colander and pour in the butter and buttermilk. Let it drain and keep rinsing (about 4 times) continually with ice cold water. keep kneading until there isn’t any more creamy buttermilk coming out of the butter but just clear water. Then knead some more. When the texture is consistent I separated it into 3 lots. Refrigerating one for immediate use (it will last about 1 month) and then I froze the other 2 parts in plastic containers.
ARTISAN CULTURED BUTTER RECIPE
1/8 teaspoon aroma B powdered mesophillic starter culture
1 litre minimum 40% cream (low pasteurization), or raw cream
Read all instructions before beginning; sterilise your implements and clean your work areas
Pour the cream into a container or pan with a lid
Measure 1/8 teaspoon of aroma B powder mesophilic starter and sprinkle it over the cream; let it sit for 5 minutes
Mix it into the cream with continual stirring motion to combine
Cover and sit on the counter, without moving for 12 hours
Refrigerate for another 12 hours, keeping it covered
Take out of the fridge and remove the lid, place in your the thermometer into the cream and wait for the cream to raise to 54°F (12.2°C)
Scoop the cream into the Thermomix bowl with the butterfly inserted, speed 3 for 2 1/2 minutes (alternatively place into food processor bowl or mix master for about 5 minutes). You will see the buttermilk separate from the butter then it is ready to remove it
Pour the butter and buttermilk into the muslin lined sieve; remove the buttermilk and pour ice cold water over the butter as you work it inside of the sieve to release all of the buttermilk
Once the water runs clear from the butter, you are ready to knead it on the counter
Knead the butter a few times until the texture is consistent
in an air tight container in the fridge, it will keep safely for at least 1 month