2000g cream kilgus farmstead
2 packets culture Creme fraiche C33
- Place cream in a pot and place over low heat. Stir until the cream very slowly reaches 86 degrees F.
- When the cream reaches 86 degrees F, pour the warm cream into a cambro, and sprinkle the culture over the surface of the cream. Let stand undisturbed for 2 minutes.
- After 2 minutes, whisk the hydrated culture into the cream, and cover.
- Let the cream culture for 12 hours at room temperature, then transfer to the refrigerator for 12 hours.
Cultured Butter Burrage
2000g creme fraiche
- Remove creme fraiche from the refrigerator and temper it at room temperature until it reaches 60-65 degrees F.
- Place creme fraiche in the bowl of a hobart mixer fit with a whip attachment. Turn the mixer on speed 2, and mix until the butterfat breaks from the buttermilk.
- Turn the mixer to speed 1 to avoid sloshing, and continue mixing until the butter forms a large mass, and most of the buttermilk has been pressed from the fat.
- Strain the buttermilk from the butterfat, reserving buttermilk for another use.
- Transfer the butterfat to a counter lined with thick clean towels.
- Use the towels to press the remaining buttermilk from the butterfat.
- Scale 2 blocks of 700g of butter, reserving any extra for another use.
- Shape the butter into an 8 by 18 inch slab. Wrap in parchment and transfer to the refrigerator, or use immediately.
675g milk 65 degrees 30g sucrose
14g yeast, instant dry
125g butter, softened