Ingredients (Buy locally grown organic ingredients, if possible)
1 Pint heavy whipping cream
2 Tablespoons yogurt
Equipment needed: Food Processor
1. Bring the cream to a boil in a heavy sauce pan. Turn off the heat and let it cool to warm. Stir in 2 tablespoons of fresh homemade yogurt to culture the cream before whipping it into butter. Keep it overnight or for at least for 8-12 hours in a covered glass or stainless steel container at 70-77F.
2. Next morning, pour thick cultured cream into the food processor until it reaches about halfway up the sides and mix on high for about 2-3 minutes. If you notice the cream isn’t churning, add cold water little by little to keep the cream mixing and churning. Continue until the whipped cream collapses and separates into butterfat globules, leaving thin white liquid behind. The liquid part is actually the buttermilk.
3. Take a mesh strainer and pour the buttermilk and butter through the strainer. You can save the buttermilk to make salted yogurt drink later. Next, rinse the butter under cold running water to strain away any remaining traces of buttermilk. Squeeze it as tight as possible and rinse it well. This will assure that all the buttermilk is removed and that your butter will stay fresh longer. You can use this butter immediately or chill in the refrigerator.
Use this organic cultured butter to make clarified butter (organic ghee) at home. Ghee is excellent for cooking because it can withstand a higher temperature whereas butter starts to burn quickly.
Recipe inspired by Shubham Ayurveda Classical Classroom
Related: How to make ghee at home
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