Cultured butter

Cultured butter

By
From
Marque
Makes
4.5 kilograms
Photographer
Stuart Scott

There is only one thing to eat with our bread and that is salted, cultured butter. We could buy it but it seems pointless and we would miss out on the wonderful by-products: crème fraîche, buttermilk, ricotta and whey.

Ingredients

Method

  1. Begin this recipe two days in advance. Sanitise all surfaces that will be in contact with the cream or butter. Place 0.2 grams lactic starter (Danisco MM100) in a small bowl. Pour 10 litres organic cream into a large saucepan and warm to 25°C. Once the cream is at 25°C, add a small ladle of it into the bowl with the lactic starter and whisk thoroughly. Continue to heat the bulk of the cream up to 37.5°C. When the cream is at temperature, pour it into a sanitised bucket along with the lactic starter and stir together. Cover with a lid and leave at room temperature (it must be above 20°C) for 12 to 15 hours.
  2. Transfer to the refrigerator and leave for at least 24 hours (in the restaurant, we mature it for 1 week).
  3. Pour the cream into a heavy-duty mixer with a paddle attachment. Churn the cream until the butter is formed into small clumps, resembling popcorn.
  4. Strain the butter into a colander over a bucket to collect the buttermilk for another use.
  5. Rinse the butter under running water to get rid of any excess buttermilk.
  6. Return the butter to the mixer and churn again using the paddle attachment to remove the water. Discard any water as the butter dispels it. Continue churning until the butter is without water.
  7. To mould the butter, line a butter mould with baking paper. Use clean hands to roughly mould the butter to the shape of the mould. Season each mould liberally with Murray River pink salt then press the butter into the mould and close. Remove the butter from the mould and wrap tigthly in plastic wrap to prevent from oxidising. Refrigerate for several hours, or until the butter is firm.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
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