As you know, if you’ve been here for any length of time, I enjoy making as many food items as I’m able, into fermented cultured foods.
At present, I have both types of kefir, milk, and water; milk kefir whey; water kefir, and flavored water kefir sodas; kombucha; flavored kombucha; buttermilk; milk kefir sour cream, from heavy cream and milk kefir; kefir cheese spread; sourdough starters, both AP flour, and rye flour.
This morning, I am adding cultured butter to my ever growing fermentation laboratory. I put 3T processed milk kefir into a Mason jar with 500ml heavy cream, covered it with its lid, and it’s sitting on the counter until tomorrow afternoon. Then, I’ll put it in the fridge until Tuesday morning. When it’s nice, and cold, I’ll churn it, either in the stand mixer, as I have done in the recent past, or, I might try it in the processor, which I’ve never done. I can’t decide, right now, which one to use. I’ll let you know.
This will, by evidence researched, give the butter a rich, tangy, almost nutty flavor. Also, having been fermented, some of the dairy solids are consumed by the kefir bacteria, making it more easily digested by those with mild lactose intolerance. I don’t believe I’m included in that group, but I approve of things being easily digested. 😋
So, after tomorrow, I should have a thick, creamy, tangy cultured cream to make into my new type of homemade butter. It freezes well, by the way. Just in case you want to try this on your own. Regular sweet butter, made just with heavy whipping cream, freezes well, too. 😘
If you’ve never fermented anything lately, or ever, you owe it to yourself to try it. Once you get started, the world’s your oyster.
So, until next time, stay happy, and healthy in the Lord.