Making homemade butter is a fun thing to do but since Long Covid decimated my gut enzymes I have gone lactose-free. In an earlier post I described how I make lactose free milk and yoghurt. This time I decided to make lactose-free cultured butter.
Take 1L cream and add 10 drops of lactase enzyme.
Mix 3 tbsp lactose free yoghurt into the cream.
Add yoghurt to cream
Cover and leave at room temperature for 48 hours.
Cover and leave 48 hours
Whisk until the butter separates from the buttermilk.
Whisk until butter separates from buttermilk
Strain off the buttermilk and keep for later.
Strain off buttermilk and keep for later
Rinse the butter in ice water, squeezing gently. Repeat until clear.
Rinse butter in ice water until clear
Add salt, shape, wrap in greaseproof paper, and refrigerate.
Add salt and split into 4
Shape, wrap and refrigerate
Optional: mix in herbs of your choice to make a range of herbal butters. You can freeze these in smaller pieces to easily add to vegetables or meats.
Optional: add herbs
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