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Question on Butter

Shivam_Daryanani_92859

I recently had dinner at LazyBear in SF where I had a fantastic bread and butter course. The butter was out of this world!!

I had a conversation with the Chef and he was kind enough to give me some of his "buttermilk culture" to make some butter. He mentioned to feed it with cream every 4-6 days. We didn't get in to specifics as to how much, I assumed it would be easy to find this information online.

However after some research, I am kind of confused as to what ratios to use. Any thoughts/pointers on this? Thanks!

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Shivam_Daryanani_92859

FYI this was the butter. (random picture from yelp)

https://www.yelp.com/biz_photos/lazy-bear-san-francisco-5?select=jbWQPs4sH-xwxTzYQ79AXQ&reviewid=WZji7LAHbGUAhDGMGhaOsw

fisher23

How much culture did you get? Usually, it's fed and used at the same ratios, 1 tablespoon culture to 1 cup cream. When I make a live culture for sour cream I use about a tablespoon of culture to a cup of cream and leave it on the counter for 24-36 hours, then refidgerate. That tablespoon will turn the whole cup of cream into the culture. You can increase the ratio but then you will need to feed it more often, the culture is alive and needs the fresh cream to feed on. I haven't made cultured cream butter but have had it in Europe. The other thing is the quality of your your cream, most cultured butter (European butter) is a minimum of 80% butter fat, made with at least 40 % butter fat cream as your butter yield should be about 50% of the amount of cultured cream and 50% butter milk whey. Here is a recipe and source for butter muslin. Hope that helps.

Shivam_Daryanani_92859

Thanks,that's definitely helpful. I probably have around a cup. I try the tablespoon ratio today and see how it goes.

I have to say the buttermilk culture is quite liquid.

What will I be saving to continue the culture? The cream that stands after 24 hours, or should I make the butter, extracting the buttermilk and save that to keep the culture going?

fisher23

After the cream is inoculated I would save enough to make about a cup and keep that as your culture for your next batch. What he gave you was probably the butter milk whey. It still has enough culture in it....if that's the case you make need to use upto 2 tablespoons to a cup of cream for your cultured butter.

Joanne_Yeung_312717

@Shivam_Daryanani_92859 Did you ever successfully create a continuous culture of butter from that buttermilk?