Okay. Game changer you guys. Like promise me if you make only one thing from this blog ever, it's this butter. Eugh. It hurts it's so good. Well, it hurts because I can't stop eating bread because the damn butter is so good. On second thought, maybe don't make this butter. Or if you do be prepared to eat an entire loaf of bread in a day. And to lick your butter knife. And then to forego the bread and just eat straight butter. Just saying. Of course I didn't do these things (yes I did).
I've been meaning to make butter forever and when the rain struck this week my cravings for toast intensified. (On a side note - this blog is really becoming a bit of an encyclopedia of how to consume toast huh? I'm not even sorry.) It had to be cultured so I patiently waited the extra day and it had to be vanilla so I stocked up on beans. And then this morning it was butter time. And yeah things got kinda intense.
Vanilla Cultured Butter
Also check out this post on making your own butter.
2 cups Pure Cream
2 tbs Natural Yoghurt
About a litre of Chilled Water
Sprinkle of Sea Salt Flakes
Seeds of 1 - 2 Vanilla Beans
Mix together cream and yoghurt in the bowl of your electric mixer and put aside in a warm spot for about 12 - 24 hours (depending on how warm it is). It is ready when it had thickened up and smell like yoghurt. (Don't be afraid to leave it out, the yoghurt cultures keep it stable and are multiplying. Also if you think it is ready and don't want to make your butter straight away just pop it in the fridge til you do).
To make the butter just whisk the cream using your electric mixer until it separates into butter and a cloudy water (buttermilk). It's the stage that comes after you have severely overwhipped your cream. Be patient.
Strain the buttermilk (and keep it!) then put your butter blob into a bowl. Pour over some chilled water to cover squeezing as you go to remove any buttermilk left in the butter which will cause it to spoil quicker. Discard the water then repeat this process until the water is clear.
Sprinkle salt and vanilla seeds over the butter and mix through well, adding more vanilla or salt to taste.
To serve: I love love love spreading my bread with the vanilla butter then toasting it on the griddle and topping with fresh strawberries. It really is the best thing since sliced bread as far as I'm concerned.