Best Butter

• 总时间: 18 hours 6 minutes

配料

Before refrigeration, all butter was cultured. Cream sat out for hours, fermented naturally, then got churned. That's how butter was made for thousands of years. The bacteria broke down the cream, developed flavor, and transformed the texture before any churning even happened.

Modern butter skips all of that. Pasteurized cream straight to the churn. Faster, cheaper, far less flavor. And nothing alive in it.

This is how it's supposed to be done.

The method:

2 bottles of heavy whipping cream (32 oz total)

2 tablespoons of cultured yogurt or kefir as a starter

步骤

Pour everything into a glass jar, stir gently

Cover with a breathable lid or cloth

Let it sit at room temperature for 12 to 24 hours

The cream should turn thick, tangy, and slightly nutty smelling

Pour fermented cream into a stand mixer with the whisk attachment

Whisk on low to medium until the cream separates (around 5-8 minutes)

Butter solids will collect on the whisk, buttermilk pools at the bottom

Strain the buttermilk into a separate jar (save it, don't waste it)

Rinse the butter under cold water and squeeze out excess buttermilk

Shape, wrap in parchment, refrigerate

You end up with two completely different products from one ingredient. Real cultured butter and real cultured buttermilk. The buttermilk is nothing like what's sold at the store. Use it for pancakes, biscuits, marinades, or drink it straight.

This is the kind of thing your grandparents had in the fridge.

Heads up: TRFS is moving to a new platform on Monday and the price is going up. Last few days at the current price.

Comment "SYSTEM" and I'll send it to you before the change.