The logic of Making Home-Made Cultured Butter is as follows:
- Choosing cream. To make your cultured butter flavorsome and delicious, you should choose cream wisely. If you live in a big city, use pasteurized (not ultra-high treated) cream from the right manufacturer, preferably from the farm you know. Cream should have a high fat content of 32-53%. Or if you use farm-to-home milk, even better, but again, from a tried and tested farm.
- Culturing. Two types of bacteria are used in production of butter: lactitc (Streptococcus lactis and Streptococcus cremoris), which convert milk sugars into lactic acid, and aroma-forming (Streptococcus citrovorus, Streptococcus paracitrovorus etc.), which produces another types of aroma-forming acids. Make sure that the bacteria you are using for culturing butter consist of the mentioned bacteria. I bought bacteria with the following ingredients: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris. I suppose you could also substitute with sour cream (a couple tablespoons per 1 l cream), but I’m not sure if it has all the necessary bacteria. You should try by yourself.
- To make the process of culturing easier, use chilled cream as part of its fats is already solidified. Chill cream in the fridge for 8 hours.
- You don’t necessary need any special equipment for making cultured butter at home. A hand mixer, a countertop blender or a food processor, or a jar and a little patience will work just fine.
- Cream will separate into two valuable products – butter and buttermilk. Buttermilk can be consumed on its own or mixed with fruit juices, preservatives etc.
- Butter must be thoroughly washed in cold water to ensure that all of the buttermilk is out as leaving buttermilk in the butter will cause the butter to spoil quickly.
- Adding salt will keep the butter from getting spoiled quickly.
- Home-made butter has a white color and a less soft consistency. Although it also has a lower fat content (as it’s extremely difficult to remove all water from butter at home), it is much healthier and tastier 🙂
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