Cultured Seaweed Butter Recipe

Name: Cultured Seaweed Butter Recipe
Ingredients: 500ml of ale, Scott uses Skye Black Ale; 100ml of apple vinegar with the mother, (unrefined, unpasteurised vinegar); 50g of sugar kelp, freshly washed, or use dulse, kombu or sea lettuce if prefered; 960ml of double cream, fresh; 120g of natural yoghurt; 7g of shony seaweed flakes, plus extra for dusting; 1/4 tsp sea salt, Scott uses Isle of Skye

www.greatbritishchefs.com

This cultured seaweed butter recipe is a labour of love, but worth it for those industrious cooks who enjoy the process of making your own butters and vinegars.

View full recipe on www.greatbritishchefs.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Cooking tools:

Mason jar
Fine-mesh sieve
Mixing bowl
Whisk
Stand mixer
Spatula
Measuring cup
Measuring spoon
Airtight container
Plastic wrap
Refrigerator

Ingredients

500ml of ale, Scott uses Skye Black Ale
100ml of apple vinegar with the mother, (unrefined, unpasteurised vinegar)
50g of sugar kelp, freshly washed, or use dulse, kombu or sea lettuce if prefered
960ml of double cream, fresh
120g of natural yoghurt
7g of shony seaweed flakes, plus extra for dusting
1/4 tsp sea salt, Scott uses Isle of Skye