Homemade cultured butter

This is something which I can relate to my childhood, visiting my grand parents place in Mysore, Karnataka (India).

There was an elderly gentleman who made fresh butter in a nearby village and carried it in an earthern pot with chilled buttermilk and sold it to various households. He visited us once a month, travelled a long distance to get to the city. He always showed so much positivity, passion and love.

My sister and I always got some fresh white butter when he visited us, my grand mother gave him refreshments and inquired about his family and well being.

It was a special connection, food connects people and always creates memories.

I decided to make my first batch of butter, also thought I'd enhance it by flavouring it with what I had at home. It was an interesting experience. I hope you enjoy making it too!

Ingredients for the butter

Full fat cream 1 ltr

Cultured yoghurt or Sour cream 1 1/2 Tbsp

Chilled water (You can use ice) - For washing the butter

For the flavouring:

Chipotle & coriander

Coriander seeds 30gm

Chipotle chilli 1

Salt 3gm

Garlic & rosemary

Garlic cloves 7-8pods

Rosemary 2 sprigs

Salt 3gm

Equipment for making the butter:

Hand blender/Blitzer

Fine mesh strainer

Wooden spatula

2 medium sized bowls

Method:

1. Wash and dry all the utensils in cold water, it is important to keep everything sanitised before the butter is made.

2. Heat the cream to tepid temperature/luke warm (35-38 deg C), stir in the culture and mix well. Cover this and store it at room temperature for 24-36 hours depending on the ambient temperature of the place you are in.

3. Once you see the cream is set, transfer it to the refrigerator and store it for another 24 hours.

4. The following day, you will notice that the cream has set and is creamy.

Note: You can skip the culture process and start fresh by whipping the fresh cream. Cultured butter has a unique flavour profile.

5. Transfer the cream to a medium sized bowl and start whipping on a medium speed. Gradually increase the speed. The objective is to over whip the cream, the fat needs to separate.

You will notice that the cream starts changing its colour and becomes firm. Continue whipping on a high speed.

The curdling effect shows that the fat has started to separate, continue whipping. You will now notice that the buttermilk starts to separate, turn the mixer to medium speed and continue.

You will also notice that the liquid starts to splatter. Use a cloth to cover the bowl halfway through if needed.

Stop mixing when you notice that the butter has attached onto the whisk and formed one cluster.

6. Now transfer the mix onto a fine mesh strainer, let the buttermilk drain through and collect in a bowl below. You can use the buttermilk for various other preparations, place it in the refrigerator.

7. Use a wooden spoon and press the butter, releasing all the excess buttermilk present in it.

8. Transfer the butter onto another bowl containing very cold water(I used a bit of ice in the water).

The objective is to wash the butter at least 2-3 times, press the butter with the wooden spoon and repeat the process 2-3 times changing the water at every interval.

9. Transfer the butter back to the mesh strainer and use the wooden spoon to remove all the water from it.

10.Once you have removed all the water from the butter, its ready to go. You can use it straight up or add salt for a salted butter. Alternatively you can flavour them with herbs & spices.

I have made three varieties of butter: Plain salted, coriander seeds- chipotle chilli & garlic-rosemary.

11. Broil the coriander seeds and chipotle and transfer it to a mortal and pestle. Crush them coarsely and place aside.

12. Sauce the chopped garlic and combine the chopped rosemary in it.

13. Divide the butter equally in three different bowls. Add the salt to the above flavourings and combine them to the butter. Using a spoon mix well.

14. Cut a piece of greaseproof paper enough to make a log and roll. Shape the butter to one corner of the paper and roughly shape it like a log.

Fold the paper over the butter, moving inwards start tightening the log.Tuck the sides and roll them.

Prepare all the three flavoured butters similarly.

15. Store them in the refrigerator until use. Use a knife dipped in hot water to cut the log.

Be creative and explore the flavours.

Enjoy :)