After a trip to Paris a few years ago, we were on a mission to create the same amazing cultured butter that we had slathered all over our French baguettes. A quick Google search, some experimenting in the kitchen and voila, perfect cultured butter. The final piece fell into place when a friend suggested that we try making butter with our Pumpkin Gutter. Click here to view the video of us making Gutter Butter for the first time. The butter separates from the buttermilk around 3:50. Pure magic. Now, that is the only way we make our soon to be famous “Gutter Butter.”
Gutter Butter Recipe
Ingredients:
- 1 quart whipping cream
- 1/3 cup fat free Greek yogurt
- 1 teaspoon Fleur de Sel
Instructions:
- Combine whipping cream and yogurt in a bowl, cover and set aside at room temp for 24 to 36 hours
- Beat with a Pumpkin Gutter at high speed until the cream separates into butter and buttermilk (approximately 5 mins)
- Pour off the buttermilk and keep to make amazing pancakes
- Rinse the butter repeatedly in cold water until water is clear
- Stir in Fleur de Sel or other seasonings
- Store a two-week supply in the refrigerator and freeze the rest in airtight containers
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