Of recent, we have become devotees of cultured butter. All this involves is a little starter culture stirred in and left at room temperature for 16 hours. Because the cream is still cold when we start we only begin counting the 16 hours from when the temperature reaches about 20 degrees Celsius. The starter culture is from Cheeselinks but any good supplier of cheese making supplies will be able to recommend the appropriate starter.
Cultured butter has an extra dimension of flavour and texture. We don't bother salting as we find the pure taste very acceptable.
|500 ml Storage Jars|