Homemade sour cream butter

Ingredients for 1 servings:

• 200 g whipped cream (cream, cream)
• 3 tsp yogurt
• ¼ tsp sea salt
• 2 tbsp salt
• 500 ml water, cold

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

mildly soured butter with sea salt for Sunday breakfast

Mix the yogurt with the cream and let it stand for a while, preferably overnight. The longer it sits, the more acidic the butter will become. This slightly acidifies the cream, which gives the butter a fresh, slightly tart flavor. This isn’t about making low-calorie yogurt butter. Beat the cooled cream with a mixer (whisk) until what nobody wants to happen when they whip cream—and we curse and throw the whole thing in the trash—curdles! Then I switch to the dough hook so the mixture clumps together nicely and doesn’t turn into buttercream. Continue beating until a thick lump of butter has formed. This can take about 10 minutes. We now have the lump of butter and buttermilk in the bowl. The buttermilk is poured into a glass (tastes delicious) and the butter is then kneaded with a wooden spoon, folding it together vigorously over and over again, so to speak. More buttermilk will drip out as it does so; pour this away too. If you like, knead in 1/4 teaspoon of coarse sea salt (… or herbs, garlic, anchovies, mustard, horseradish, capers, truffles…). Dissolve 2 tablespoons of salt in cold water. The butter is then shaped and left to mature in the brine in the refrigerator overnight. Of course, it tastes good straight away, but it gets even better if it rests for a few hours. I’ve tried different types of cream. I like butter made from organic cream best, but regular cream from the supermarket will do too. It also works with long-life cream, but the taste is way below par. And if you make a *major mistake* next time you’re whipping cream, don’t get upset, just keep going until it turns into butter. It tastes good even without yogurt, then it’s just sweet cream butter.