Cultured salted butter

Name: Cultured salted butter
Yield: 500g.
Ingredients: 1L Pepe Saya creme fraiche; 3 tsp sea salt flakes

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500g.

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Jan 01, 2016

Making cultured butter the way Pierre Issa (aka Pepe Saya) does requires ageing cream for 1-1 1/2 weeks before adding creme fraiche to ‘inoculate’ (add good bacteria) to the cream, then leaving to mature further. This recipe uses creme fraiche only for a similar flavour profile without the need to wait.

1L Pepe Saya creme fraiche
3 tsp sea salt flakes

Method

1.

Whisk creme fraiche and 1 tsp salt in an electric mixer on high speed for 4-5 minutes until creme fraiche splits. Reduce speed to low and whisk for a further 8 minutes or until buttermilk has split out and butter resembles popcorn.
2.

Strain in a colander, reserving buttermilk for another use. (Store reserved buttermilk in the refrigerator for up to 2 weeks).
3.

Place the colander over a large bowl or in the sink and rinse the butter with chilled water, shaking occasionally.
4.

Squeeze the butter with your hands to remove the excess water until the butter is the consistency of play dough. Spread out butter and scatter over remaining 2 tsp sea salt flakes. Use your fist to press down and knead the butter.
5.

Divide butter into four, rolling each into a ball. Wrap each in baking paper, then enclose in foil and plastic wrap. Store in the fridge for up to 3 months.