Cultured Butter

Ingredients<Serves 2>

【Main ingredients】

  • Animal light cream / 250ml
  • Original yogurt / 50g


          1. Clean the container thoroughly and sterilize it by immersing it in steam or boiling water.

          2. Pour the light cream into the container, add the original yogurt and mix thoroughly.

          3. Cap the bottle, put it into the body and cover it.

          4. Set the time to 7 hours and the temperature to 40℃.

          5. After 7 hours, the cream will be completely solidified. Place in the refrigerator to chill for one hour.

          6. Then pour it into a large basin and use an electric egg beater to set to high speed and continue to beat.

          7. After beating for a few minutes, you will start to see the water and oil separate, and then continue to beat until the water and oil are half and half, then stop.

          8. Use a mesh bag to separate the water, which is the fermented butter.



          Allie Wong