Empty My Fridge
How to Make French Butter | Chef Jean-Pierre
Ingredients
- Cream1
- Buttermilk4 tbsp
- Yoghurt1 cup
- Saltto taste
Instructions
- Put the heavy cream, cultured buttermilk and plain cultured yogurt in a bowl and mix well. Cover.
- Leave at room temperature for 24-48 hours to ferment.
- Chill the cultured mixture, along with the whisk and bowl, for at least 2-3 hours.
- Whisk the cold mixture on slow speed, scraping the sides, until it becomes thick whipped cream.
- Once it starts to separate into lumps, switch to a paddle or spatula on slow speed, taking care to avoid splatter. Stop when a large block of butter forms and buttermilk is released.
- Press the butter in a colander to drain off as much buttermilk as possible.
- Knead the butter in a bowl of ice water, changing the water two or three times until it stays clear.
- If salting, use about 1-2% of the butter's weight in salt (for example, about 3.5 g per 350 g butter). Mix it in, squeezing out any remaining buttermilk, then give the butter a final rinse in cold water.
- Pat dry, shape as you like, then use right away, refrigerate or freeze.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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