The Everyday Fermentation Handbook by Branden Byers

Author:Branden Byers
Language: eng
Format: epub, mobi
Publisher: F+W Media

CULTURED WHIPPED CREAM

You can culture cream just as easily as milk. If you’ve already begun making your own mesophilic yogurts, then you already have the necessary starter culture to make cultured butter and cultured whipped cream. The fermentation process is the same as for yogurt, but both whipped cream and butter require extra steps for the final product. However, cultured cream is delicious without alteration too. Enjoy it as a thick substitute to yogurt.

CULTURED BUTTER

Cultured butter is better. It is more complex in flavor compared to sweet cream butter. Making it yourself is less expensive than specialty store varieties. Even if the flavor is complex, there is nothing complicated or difficult about making it; all it requires is a little muscle power.

There are methods of making cultured butter that require far less of a workout, but I highly recommend making butter using this jar method at least once. If you don’t, you will miss out on feeling the moment when the fat and whey break, or separate. Within one shake they break apart but exactly when it will happen is unknown. The suspense of the separation is reason enough to use this jar method. Did you ever imagine that butter churning could be so thrilling?

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