Fri Apr 28, 2017, 08:51 AM
Le Gaucher (1,547 posts)
I made my own cultured butter at home!!
Just for kicks.. I tried following Turkish/Indian recipe.. Got some heavy cream .. Added yogurt culture after boiling and cooling the cream and let it curdle overnight .(left it in the oven with the light on). Dumped it into stand mixer this morning and let it rip ..
Dont want to boast .. But the butter is to die for .. Also got a pint of yummy buttermilk as a by-product !! Does anyone else make butter this way?
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7 replies, 2856 views
Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
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Author | Time | Post |
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Le Gaucher | Apr 2017 | OP |
Raster | Apr 2017 | #1 | |
Le Gaucher | Apr 2017 | #2 | |
Raster | Apr 2017 | #3 | |
hack89 | Apr 2017 | #4 | |
angstlessk | Apr 2017 | #5 | |
sir pball | Apr 2017 | #6 | |
oldcynic | Apr 2017 | #7 |
Response to Le Gaucher (Original post)
Fri Apr 28, 2017, 08:57 AM
Raster (20,982 posts)
1. What is the Turkish/Indian recipe?
Sounds tasty!
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Response to Raster (Reply #1)
Fri Apr 28, 2017, 09:04 AM
Le Gaucher (1,547 posts)
2. Here you go..
https://cooking.stackexchange.com/questions/35712/getting-butter-from-yogurt
Ignore the first reply in the thread .. S/he has no clue. |
Response to Le Gaucher (Original post)
Fri Apr 28, 2017, 09:55 AM
hack89 (39,113 posts)
4. I prefer vulgar butter
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Response to hack89 (Reply #4)
Fri Apr 28, 2017, 03:09 PM
angstlessk (11,862 posts)
5. I see what you did :-)
Response to Le Gaucher (Original post)
Fri Apr 28, 2017, 05:30 PM
sir pball (4,417 posts)
6. I just buy it, I don't have the time
…I mean, it's a great project if you can, but I'm busy enough as is. I just buy Vermont Creamery or L'Escure if I need something REALLY good. On a lightly toasted fresh baguette with a sprinkle of fleur de sel, it's all I need for a meal.
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Response to Le Gaucher (Original post)
Fri Apr 28, 2017, 05:51 PM
oldcynic (385 posts)