How to Make French Butter | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make European-style cultured butter at home using heavy cream, cultured buttermilk, and plain yogurt, explaining the fat content differences between American and European butter.

From the video

Answers: How do you make European-style cultured butter at home?

• European vs American butter fat content
• Making cultured butter at home
• Culturing cream with buttermilk and yogurt
• Separating butter and buttermilk
• Washing and salting homemade butter

Ingredients

• 1 quart heavy cream
• 4 tablespoons cultured buttermilk
• 1 cup plain yogurt
• 3.5 g salt

What it concludes

• American butter requires a minimum of 80 percent fat and a maximum of 18 percent water.
• European butter has 82 to 90 percent butterfat and a maximum of 16 percent water.
• Beta-carotene in cows' diet gives European butter its yellow color and converts to Vitamin A in the body.
• Cultured cream, buttermilk, and yogurt must be left at room temperature for 24 to 48 hours to ferment before churning.
• Washing homemade butter in ice water removes residual buttermilk and prevents it from spoiling quickly.
• Salt should be added at approximately 1 percent of the total weight of the butter.