Sheep & Cow'S Milk Cultured Butter & Buttermilk – a delicious recipe with cream, 's yogurt, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
to make the butter you simply add the cream to a good size bowl with high walls, whisk it a bit.
2
secondly, add the yogurt to the cream w/ the salt and again whisk a bit. let sit in a warm area for 8 hours or over night to culture.
3
post culturing, put the ingredients in a mixer fitted w/ a paddle. once you have a lump of butter in a pool of buttermilk. shift the lump in a colander. save the buttermilk!
4
flatten the butter lump and chill for 30 min.
5
knead it under water in a bowl, removing the trapped pockets of buttermilk in the butter. it will sour the butter. let it dry out a bit. put it in a butter keeper or wrap it in parchment and refrigerate.
6
voila! you have the uttermost delicious butter & buttermilk ready for countless adventures, you will never want to go back to store bought.
93
kcal
Calories
9
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 1 pint raw cream, 3 tablespoons good quality sheep's yogurt, 1 teaspoon salt.
Yes, Sheep & Cow'S Milk Cultured Butter & Buttermilk falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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