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Hey butter, butter, butter. Heeeeeeeey, butter!
Sorry. That has been stuck I my head ever since I made this butter and I really had to get it out.
Have you ever had fancy cultured butter? It’s rich and creamy but has a mysterious tang that is both indescribable and slightly addicting.
Cultured butter, true cultured butter, can be difficult and costly to make so this easy fake cultured butter is perfect, it really takes no effort and is delicious smothered on pretty much anything. Yes, anything. Spread on a slice of our keto bread, sirloin steak, add to your morning scrambled eggs, or roasted vegetables. Enjoy!
Fun facts: The earliest butter was made from goat and sheep’s milk thousands of years ago, way before cows have been domesticated. Back then butter was usually clarified (milk solids removed) which helped preserve it for longer. Clarified butter, also known as ghee has been around for over three thousand years and has been utilised in Ayurveda as a therapeutic agent. Butter as we know it hasn’t always been easy to make and required more than an hour to prepare. Have you seen how butter was made the Victorian way in the 1880s? Here’s a video from National Heritage that’s worth watching. If you have a spare 8 minutes, it’s really entertaining and educational.😉
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Hands-on Overall
Nutritional values (per serving, 1 tbsp)
0.1 grams
0 grams
0 grams
11.5 grams
7.2 grams
102 calories
| Total Carbs | 0 | grams |
| Fiber | 0 | grams |
| Net Carbs | 0.1 | grams |
| Protein | 0 | grams |
| Fat | 11.5 | grams |
| of which Saturated | 7.2 | grams |
| Calories | 102 | kcal |
| Magnesium | 0 | mg (0% RDA) |
| Potassium | 3 | mg (0% EMR) |
Macronutrient ratio: Calories from carbs (0%), protein (0%), fat (100%)
Ingredients (makes about 225 g/ 8 oz)
- 500 ml heavy whipping cream (17 fl oz)
- 2 tbsp full-fat Greek yoghurt (1/8 cup/ 30 g/ 1.1 oz)
- sea salt, up to 1 tsp or to taste
- Optional: up to 1 tbsp of any dried herbs of choice
Note: It is essential that you use a good quality yoghurt here as you need the live cultures.
Instructions
- Place the cream in a small saucepan and heat it gently until it is lukewarm.
- Remove from the heat and stir the yoghurt in. Place in a bowl and cover with a clean cloth. Sit out overnight (two nights if you want it extra tangy).
- In the morning check that it has thickened slightly and has a tangy flavour. Place in the fridge until chilled which makes the extraction process faster and easier.
- Pour into the bowl of your stand mixture and whisk on high. I STRONGLY recommend draping your mixer with a tea towel as this is going to get messy. The cream will whip as usual then start to separate.
- After 5-10 minutes the butter will clump up and the buttermilk will separate.
- Drape a strainer with a clean cloth and place over a large bowl. Strain the buttermilk out and retain for a different recipe (Have you tried our Keto Sourdough Baguettes yet?), wrapping the butter in the cloth and squeezing well.
- Place the butter into a bowl and cover with chilled water. Knead and squeeze butter under water, replacing the water a couple of times, until the water is clear.
- Sprinkle the butter with about 1/4 teaspoon of salt and knead through. Optionally, you can also add your favourite herbs to taste.
- Taste and repeat until you’re happy with the taste of the butter. Eat on everything.
- Store, in a covered container or jar, in the refrigerator for up to 2 weeks.
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