Brod & Taylor FP-101 Manual De Instrucciones página 89

Fresh cultured butter is sublime. Choose your favorite cream and culture it
lightly or deeply, adding only as much salt as desired. The Proofer maintains
the right temperature for the cream culture to produce diacetyl, the delicious
flavor component that intensifies buttery flavors.
Ingredients
Heavy Cream*
Plain yogurt, buttermilk, or sour
cream**
Salt (optional)
*Preferably pasteurized rather than ultra-pasteurized; avoid whipping cream as it
contains problematic additives.
**Must contain live cultures.
Yield: Approximately 1¼ cup (300 ml) of butter plus about 2 cup (500 ml) of
buttermilk. The recipe can easily be halved or doubled.
Timing: The cream can be cultured for as little as 12 hours or as long as
48 hours. An hour of chilling before churning is recommended. Churning,
draining and washing take about 30 minutes.
Equipment: Brød & Taylor Folding Proofer, culturing jar(s), butter muslin or
fine strainer.
Get Ready. Allow the cream to warm to room temperature. Set up the
Proofer with the thermostat at 72F / 22C.
Culture the Cream. Mix the live culture yogurt (or buttermilk or sour cream)
into the heavy cream. Put it in a covered jar or bowl and p nlace in the Proofer
to culture. Check the mixture after 12 hours – it should have a noticeable
cultured or yogurt-y aroma and should look thicker than when you started.
When ready, it can be churned or allowed to culture longer to develop more
flavor.
Tip: if you'll be churning butter in jars by shaking, it is convenient to culture the cream
in jars that are half full.
Chill the Cultured Cream (optional). For easier churning, the cream
can be chilled in the refrigerator for an hour or so after culturing. Chilling is
recommended if using a food processor to churn the butter, to avoid melting.
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Cultured Butter
U.S.
2 pints
3 Tbs
⅛ tsp or to taste
Metric
32 oz 1 liter
1.5 oz 50 ml
⅛ tsp or to taste
1,000 g
44 g
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