Cultured Butter

Fermentation: Mix the cream with the yogurt.

Cover the bowl lightly and leave it at room temperature for 12–24 hours until it slightly thickens and develops a mild tangy flavor.

Chilling: Place the fermented cream in the fridge for 2–3 hours until very cold.

Whipping: Whip the cold cream until it separates into yellow butter and liquid buttermilk.

If it hasn’t separated after 10–15 minutes, add 2–3 ice cubes — the butter will separate immediately.

Washing: Discard the buttermilk or save it in the fridge for baking, pancakes, or cake recipes.

Rinse the butter with ice-cold water 2–4 times until the water runs clear.

Press the butter with a spoon or hands to remove all excess moisture.

Add ¼–½ teaspoon per 250 grams of butter, if desired, and mix well.

Place the butter in an airtight container and store it in the fridge.