AT A GLANCE
If butter tastes better, homemade cultured butter tastes best, says Pierre Issa, maker of Pepe Saya artisan butter.
Try Issa's recipe with our best of butter recipes.
|01||Age the cream in the refrigerator until it starts to smell a little like it’s beginning to go off (1-1½ weeks). Transfer to a large bowl placed over a large saucepan of simmering water and stir occasionally so cream warms evenly to 37.5C on a thermometer or meets the pinkie test (see story).|
|02||Combine crème fraîche with 125ml warmed cream in a separate bowl, then add back to the cream and stir thoroughly.|
|03||Transfer to a saucepan with a tight-fitting lid, cover and wrap in a heavy blanket. Place in the warmest part of the house to inoculate (at least 20 hours). Unwrap saucepan, place in refrigerator and leave to age for 2 days and up to 3 weeks – at this stage you’ve made crème fraîche, the base for your cultured butter.|
|04||Transfer crème fraîche to an electric mixer and whisk on high speed until the cream splits (4-5 minutes). Reduce speed to low and beat until butter resembles popcorn and buttermilk splits out – this is when you should stop.|
|05||Strain through a colander. Reserve buttermilk for baking or marinating meat (it will keep refrigerated for up to 2 weeks).|
|06||Place colander in the sink or over a large bowl and rinse butter with well-chilled water, shaking occasionally and ensuring you don’t touch the butter with your hands, until water runs clear. You’ll have about 500gm butter.|
|07||Work the butter in a squeezing motion with your hands to remove excess water until it has the consistency of playdough.|
|08||Push it into a ring mould lined with greaseproof paper, fold paper to enclose, remove ring and secure with string if desired. Wrap in foil and plastic wrap and refrigerate for up to 3 months.|
Note Makes about 500gm.