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7/19/2025, 3:08:18 PM
>>21476064
Yeah it's for sure the way to go for butter that you really want to savor the taste of. It doesn't matter for baking or sauteing but for finishing sauces or putting on bread the storebought just does not compare. I keep a few sticks of kerrygold for baking because it would be a waste to use the good stuff in that sort of application because the complexities of the flavor will largely cook out in those sorts of products.
>>21477226
Do not just wait for it to ferment on its own, you'll likely get it colonized by nasty stuff. You don't need butter culture specifically, Just a small pack of (unflavored) greek yogurt will do, anything advertised as having "live active cultures" and without added flavorings. You need to make sure you don't get a pasteurized product where they are all dead. The mini unflavored greek yogurt containers are perfect, mix one with a small carton of heavy cream until it's well-incorporated in a clean jar and cover it with a clean coffee filter that you either screw a rim top on or rubber band. You want it breathable but with no gaps for stuff to get in.
After a day to a day and a half at room temp, it should be much thicker. Stir this and refrigerate for another 24 hours and you have creme fraiche, which is 5x better than store-bought sour cream. You make butter out of that to make cultured butter, which I'd recommend salting to standard ratios even if you don't usually salt butter because it adds to longevity in the fridge and at room temp, and homemade butter doesn't last as long because you won't be getting as much buttermilk washed out of it as in commercial butter. It freezes for a good long while, I recently thawed out a stick of salted cultured butter from the freezer that has been in there for 6 months and it was just as good once it came up to temp. I'd recommend portioning out the butter in smaller sticks/blocks than you normally get as well, again because it will not have as long a shelf life unfrozen as other products.
Yeah it's for sure the way to go for butter that you really want to savor the taste of. It doesn't matter for baking or sauteing but for finishing sauces or putting on bread the storebought just does not compare. I keep a few sticks of kerrygold for baking because it would be a waste to use the good stuff in that sort of application because the complexities of the flavor will largely cook out in those sorts of products.
>>21477226
Do not just wait for it to ferment on its own, you'll likely get it colonized by nasty stuff. You don't need butter culture specifically, Just a small pack of (unflavored) greek yogurt will do, anything advertised as having "live active cultures" and without added flavorings. You need to make sure you don't get a pasteurized product where they are all dead. The mini unflavored greek yogurt containers are perfect, mix one with a small carton of heavy cream until it's well-incorporated in a clean jar and cover it with a clean coffee filter that you either screw a rim top on or rubber band. You want it breathable but with no gaps for stuff to get in.
After a day to a day and a half at room temp, it should be much thicker. Stir this and refrigerate for another 24 hours and you have creme fraiche, which is 5x better than store-bought sour cream. You make butter out of that to make cultured butter, which I'd recommend salting to standard ratios even if you don't usually salt butter because it adds to longevity in the fridge and at room temp, and homemade butter doesn't last as long because you won't be getting as much buttermilk washed out of it as in commercial butter. It freezes for a good long while, I recently thawed out a stick of salted cultured butter from the freezer that has been in there for 6 months and it was just as good once it came up to temp. I'd recommend portioning out the butter in smaller sticks/blocks than you normally get as well, again because it will not have as long a shelf life unfrozen as other products.
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