Cultured Butter Salted & Cinnamon Honey
By: Elise Jesse
Yield: 12 ounces
Prep Time: 20 minutes
Total time: 48 hours
For the Base:
-32 ounces of heavy cream
-2/3 cup whole-fat plain Greek yogurt
Salted butter (7 ounces)
-1 tsp salt
Cinnamon Honey Butter (5 ounces)
-1/2 tsp vanilla bean powder
-2 tsp honey
-1/4 tsp cinnamon
-pinch of salt
In a medium bowl, mix heavy cream and yogurt, place a lid on top, and leave on the counter covered for 48 hours.
Add the cultured cream to a mixing bowl, and place a hand towel over your mixer to prevent splattering. Mix on 4 speed until the butter separates from the buttermilk.
Strain butter and save the buttermilk for your next batch of rolls and/or ranch dressing.
Place the block of butter into an ice bath, allowing it to cool for a few minutes.
Kneed the buttermilk out. You continue kneading until the water in the bowl runs clear. I did 3 rounds (about 12 minutes).
Place butter onto a piece of parchment paper.
I portioned mine to 7 ounces of salted and 5 ounces of honey butter.
Add inclusions to each (1 salt & the other, vanilla bean powder, honey, cinnamon, & salt) mix, and roll into the shape you want.