Freshly churned butter/cultured butter

Freshly churned butter/cultured butter

By
From
Igni
Makes
as much as you like
Photographer
Julian Kingma

We make all our butter at the restaurant, sourcing our cream from the Schulz organic farm in Timboon, south-west Victoria. We start the cultured butter off at the end of the week and leave it to sit in a warm spot high above the fire’s embers until we are ready to make it on the Wednesday morning.

Though butter-making might seem like a fiddly process, it’s actually simple enough to have you wishing you tried it years ago. A lot of recipes will suggest washing the butter with lots of fresh water after straining it, but I prefer to let whatever buttermilk there is still on the butter remain at this point as I quite like its acidic flavour.

Ingredients

Quantity Ingredient
cold jersey cream
yoghurt or starter culture (for cultures butter)

Method

  1. For freshly churned butter, place the cream into the bowl of a mixer with the whisk attachment added. Mix on a medium speed until the butterfat starts separating from the buttermilk (the colour will change from white to yellow as this happens). Continue to mix until the fats have completely separated, then pour into a fine sieve and strain off the buttermilk.

    For cultured butter, warm the cream in a saucepan to blood temperature (you can test this with a thermometer, which will read 36°C, or by sticking your finger into it – you shouldn’t feel a temperature difference). Remove from the heat and stir through the yoghurt or culture, cover with plastic wrap and leave to sit in a warm place overnight, then refrigerate until cold before proceeding as you would for regular butter.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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