Old-fashioned cultured butter is easier to make at home than you think. Ours comes in three fabulous, all-natural flavours: garlic & herb, vanilla bean and cafe de Paris.
By Martyna Candrick
What is Cultured Butter?
Cultured butter is made using creme fraiche, which is fresh cream fermented with cultures – in a similar way to yoghurt. It lends the butter a slight tang. You can use fresh cream just as well, but in that case the butter will have a more sweet, creamy flavour. Both are prepared the same way.
Garlic and Herb is one of our favourites to go on a toasted baguette. I’ve found the ingredient list on store-bought garlic butter spread filled with too many fake ingredients to bother. It’s also a simple pleasure under some jam. Since trying Cafe deParis butter at Rockpool a while back, we have both fallen in love with the salty, curried concoction of flavours that goes fantastically well with beef. Although I think Vanilla Bean Butter might seem a little ususual, it is perfect, however, for drizzling over grilled prawns, scampi and lobster.
- 200ml creme fraiche
- seeds from 1 vanilla stalk or ¼ teaspoon vanilla powder or vanilla bean paste
- 1 teaspoon freshly crushed garlic
- ½ teaspoon onion powder
- ½ teaspoon fresh chives
- 4 basil leaves, finely chopped
- ½ teaspoon Italian herb mix
- 3 tsp light tasting olive oil
- ¼ small brown onion, finely diced
- 10g Indian style curry powder
- 125g unsalted butter, softened
- 1 small handful parsley leaves
- 1 clove garlic, crushed
- Juice of ½ lemon
- 2 tsp Worcestershire sauce
- 3 anchovy fillets
- ½ tsp baby capers, rinsed
- ½ tsp sea salt
- 1 tsp ground pepper
- 1 small handful basil leaves
- 1 small handful thyme sprigs, leaves only
- ½ tsp ground ginger
- 1 egg yolk
- Place creme fraiche into a 2-cup capacity jug or bowl and whisk using an electric mixer or a stick blender with a whisk attachment for 2-3 minutes. As you’re processing, the cream will first resemble whipped cream in consistency. Continue whisking until you hear a “sloshing” sound and the fat solids begin to separate from the whey. Continue to work the butter for another minute.
- Transfer butter and whey into a cheesecloth-lined sieve placed over another bowl. Wrap into a ball and squeeze out the whey – you can use the whey to add to smoothies or use in baking. Add flavourings of choice and mix well.
- Wrap the butter tightly in a sheet of cling film or wax paper and store in the fridge or freezer.
- Heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool.
- Place cooled cooked onion and all remaining ingredients in a food processor or a chopping attachment of your sick blender and process until well combined and majority of the herbs have been blended into the butter. Adjust the seasoning if necessary.
- Roll Cafe de Paris Butter into a 2 inch diameter log, wrap in plastic wrap and refrigerate until firm. Any unused butter can be frozen if it is not going to be used within a week or so.