Hand crafted cultured butter
by
Grant Harrington
Oxfordshire.
This batch churned cultured butter is made using the best ingredients – cows milk produced from
English bred dairy cows, a healthy bacteria culture and a dash of naturally mineral rich Himalayan pink rock salt.
The recipe derives from pre-industrialised Scandinavia,
where cream was naturally aged in wooden casks throughout the long winters.
The culture in this butter is the good bacteria (lactobacillus), added to
the rich, yellow jersey cream and aged,
once it reaches the perfect maturity the cream is then churned. During this
process, the lactose eat the sugars and carbohydrates in the cream and produce
specific lactic acids which are incredibly rich
in butter flavours, being probiotic,
it’s better for you and the acidity, naturally increases it’s shelf life. Once
churned, unrefined pink rock salt is
ground and hand kneaded into the
cultured butter, from the churn.
The difference in flavour profile between cultured and
regular butter is most easily compared to that between crème fraîche and cream. Rich cream flavour complemented with a
complex buttery acidic note, the
specific lactic bacteria strain added actually produce healthy amounts of
diacetyl and butyric acid - the flavour we all associate with butter.