Making natural cultured butter
- Combine 900 ml of natural organic cream and 50 ml buttermilk, in an air tight container, and let it sit for at least 24 hours at room temperature or ideally for a week as fermentation takes place.
- Afterwards, cool the cream (not too cold & not too warm) and put it in a food processor and churn. Fat will start to separate and at the end, strain the resultant product possibly with a cheesecloth and segregate the buttermilk and butter. Next, Place butter in an ice cold water bath, then knead the butter to remove excess additional pockets of buttermilk.
- Finally, gather the butter together and transfer to clean container for storage or making ghee (clarified butter) by separating the remaining water and milk solids.