Homemade Cultured European Style Butter by Lauren Sephton Bright Moment Co

Ingredients

• 2 cup heavy cream
• 2 tbsp unsweetened yogurt with live cultures
• 1 tsp flaky salt
• 2 cup ice cold water (for washing)

Instructions

1. Combine heavy cream and yogurt in a jar, shake well, and let sit at room temperature for 24 to 48 hours to culture.
2. Chill the cultured cream in the refrigerator for at least 1 hour before whipping.
3. Place the chilled mixture into a stand mixer with a whisk attachment and whip on medium-high speed until it turns into whipped cream.
4. Reduce speed to medium-low and continue mixing until the butterfat separates from the buttermilk, covering with a damp cloth to prevent splashing.
5. Drain the buttermilk and transfer the butter solids to a bowl
6. Add cold water, press the butter with a spatula to release trapped buttermilk, then drain the water
7. Repeat the wash and strain process with fresh cold water until the water runs clear.
8. Fold in the flaky salt and shape as desired before storing