What goes best with good bread? Many would say good butter. So out of interest I set about making some.
Being a baker, it seemed natural to incorporate a lactic ferment, so cultured butter was the order of the day.
It went something like this:
- 523g double/heavy cream (not uht/up)
- 30g cultured buttermilk
- ferment at 27C
- initial pH 6.26
- target fermentation time 24hrs
- target pH 4.40-5.0
- however pH after 12hrs was already 4.47 and the ferment was thick; it tasted fine, so I called it a do and chilled overnight in the fridge
In the morning I churned in the Kenwood Major with the K beater on speed 1, for a low shear rate.
Churning took just under 5 mins, until the butter separated. I drained off the butter in a sieve and churned again on lowest speed for 1 min.
Drained again, squeezed into a ball and then kneaded by hand under cold water to expel the buttermilk.
Then shape as required.
A very tasty end product; not something to do often, as little if any financial advantage (but neither has most breadmaking), but an interesting excercise, none the less.