Allison Reid’s Cultured Butter

If you love bread, then equally important is what delicious things you can put ON bread! We attended a workshop at the Kneading Conference last July where Allison Reid, co-owner of Scratch Bakery taught us a whole host of her prized recipes for things you can shamelessly slather on a slice of TOAST! This easy recipe for cultured butter will bring you right back to the days when every farmhouse kitchen kept a pail of milk handy for making homemade butter.

Ingredients

2 tablespoons buttermilk
2 cups heavy cream
sea salt

instructions

  1. Culture the cream by adding the buttermilk and leaving it out (not in the direct sunlight) for 12 to 24 hours. Then chill.
  2. Process in a food processor until liquid completely separates from solids. Butter will ball up.
  3. Press butter through a sieve to get out the buttermilk- then, rinse under water tip liquid is clear.
  4. Season with salt to taste. Refrigerate up to one week.

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