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Gallery
Recipe Summary
Yield: Makes about 1/2 cup
Ingredients
Ingredient Checklist
4 cups heavy cream
1 tablespoon whole buttermilk
Ice cold water
Gallery
Recipe Summary
Yield: Makes about 1/2 cup
Gallery
Recipe Summary
Yield: Makes about 1/2 cup
Recipe Summary
Yield: Makes about 1/2 cup
Yield: Makes about 1/2 cup
Makes about 1/2 cup
Ingredients
Ingredients
- 4 cups heavy cream
- 1 tablespoon whole buttermilk
- Ice cold water
Directions
Place heavy cream and buttermilk in a sterile jar; cover and shake just to combine. Let stand in a 65-to 72-degree room for 3 days.
Transfer cream mixture to the bowl of an electric mixer fitted with the paddle attachment and covered with a shield. Mix for 2 to 5 minutes until a ball forms. Drain buttermilk from bowl and keep refrigerated in a covered container.
Pour cold water over butter in bowl to rinse. Transfer butter to a clean work surface; using butter paddles, fold butter until softened and all of the liquid “weeps” from the butter, 20 to 30 minutes. Butter may be stored in a covered container, refrigerated, for up to 1 week.
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Reviews
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
1 Ratings
5 star values:
0
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
All Reviews for Cultured-Cream Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cultured-Cream Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest