Fermented Carotene Butter Update!

So after a bit more thought I decided to try making carotene butter...in none of the ways that was suggested to me LOL. Anyways here are my steps.

Fermented carrots. PH was like 4.4. Juiced the carrots-got a terrible yield but I mixed it with some store-bought carrots juice. The leftover brine that the carrots were fermenting in was super delicious, so I added a bit of that too.

Fermented cream at 30 C over night. I actually let it sit out a day but it wasn't souring fast enough and I wanted to make it this weekend so I sous vided it. Turned to creme fraiche(?) super quickly.

Mixed the creme fraiche and carrot juice (with all the liquid) together. Then churned it in a stand mixer! Honestly I think this method (with or without fermenting) is easier than the ChefSteps method but my butter didn't turn out too carroty or anything. I'm not sure what it's supposed to taste like though. But the most delicious thing that came out of this butter making process was the buttermilk-most of the flavor is still in the leftover buttermilk so...idk. But the buttermilk is like super delicious.

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tangma27

I also didn't use very much carrot juice in proportion to the cream

Amos_Schorr_168815

Seems like a much more labor intensive method. And that butter looks a lot less carrot-y than it should. But if it's good, then it's good.

tshewman

Woukd have been interesting to see the results without adding the carrot juice and tasting the difference using a butter instead of cream (which is likely to be a bit of a flavor theif).

tangma27

Hmm im not too sure what you are asking, i made one without carrot juice too so I can let you know! It tastes like culture butter

tangma27

Mmmm thats for the feedback. I think its less carroty because its not clarified and I have like 15%-20% carrot juice to 100% cream. Next time i'll just do maybe like 75% carrot juice. But I think its easier because all you do is mix carrot juice and cream together in a stand mixer and leave it until its separated! I think its a good alternative to people like me with bad blenders.

Afonso_Tito_de_Morais_164825

So it's like a fermented carrot creme fraiche?

more subtle, but looks good!

tshewman

am wondering what it might taste like with just the fermented carrot juice and butter at the respective ratios. I understand the carrot juice yield was minimal which would suggest little butter would be needed as well. Just wondering/talking out loud.

tangma27

oh no its butter, i churned the creme fraiche and carrot juice mixture

Nicholas_Gavin_68199

Michael, this is awesome! Thank you for sharing your results.

tangma27

Thanks! No problem haha