Food and Travel Magazine | Cultured butter

Name: Food and Travel Magazine | Cultured butter
Ingredients: 1 litre 40% fat best-quality double cream; 100ml sour cream, crème fraîche or yoghurt, which is the starter; rock salt, to taste (approx. 20g)

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In a large and spotlessly clean bowl
mix together your cream and starter (sour cream
crème fraîche or yoghurt)
begin to whisk your cultured cream. It’s important to have your bowl no more than half full
strain through a sieve
reserving both the popcorn butter and the buttermilk. This cultured buttermilk will keep
chilled
for up to 12 days. Quickly knead the popcorn butter on a cold
clean surface by working it with the heels of your hands
squeezing out any remaining buttermilk
for up to 3 weeks
then twist and tie the ends to seal. The butter will keep for up to 3 weeks
then twist and tie the ends to seal. Freeze until needed. The butter will keep for up to 3 weeks
then fold in the cooled shallots
then twist and tie the ends to seal. It will keep for up to 3 days
then twist and tie the ends to seal. Allow to rest
for 2 days
and will continue to mature and develop over that time.

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