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Allison Reid’s Cultured Butter

If you love bread, then equally important is what delicious things you can put ON bread! We attended a workshop at the Kneading Conference last July where Allison Reid, co-owner of Scratch Bakery taught us a whole host of her prized recipes for things you can shamelessly slather on a slice of TOAST! This easy recipe for cultured butter will bring you right back to the days when every farmhouse kitchen kept a pail of milk handy for making homemade butter.

Alison Reid's Cultured Butter
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If you love bread, then equally important is what delicious things you can put ON bread! We attended a workshop at the Kneading Conference last July where Allison Reid, co-owner of Scratch Bakery taught us a whole host of her prized recipes for things you can shamelessly slather on a slice of TOAST! This easy recipe for cultured butter will bring you right back to the days when every farmhouse kitchen kept a pail of milk handy for making homemade butter.
Alison Reid's Cultured Butter
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you love bread, then equally important is what delicious things you can put ON bread! We attended a workshop at the Kneading Conference last July where Allison Reid, co-owner of Scratch Bakery taught us a whole host of her prized recipes for things you can shamelessly slather on a slice of TOAST! This easy recipe for cultured butter will bring you right back to the days when every farmhouse kitchen kept a pail of milk handy for making homemade butter.
Ingredients
  • 2 Tablespoons Buttermilk
  • 2 Cups Heavy Cream
  • Sea Salt
Servings:
Units:
Ingredients
  • 2 Tablespoons Buttermilk
  • 2 Cups Heavy Cream
  • Sea Salt
Servings:
Units:
Instructions
  1. Culture the cream by adding the buttermilk and leaving it out (not in the direct sunlight) for 12 to 24 hours. Then chill. Process in a food processor until liquid completely separates from solids. Butter will ball up. Press butter through a sieve to get out the buttermilk- then, rinse under water tip liquid is clear. Season with salt to taste. Refrigerate up to one week.
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