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European Style Cultured Butter

Chipotle – Lime Butter
· 1/2 cup unsalted butter, room temperature
· 1 canned chipotle chile in adobo, finely chopped
· 1 teaspoon freshly grated lime zest
· Kosher salt
· Ingredient Info
Chipotle chiles are dried, smoked jalapeños in a spicy tomato sauce called adobo; look for
them at better supermarkets, and at specialty foods stores and Latin markets.


· Put butter on a work surface and sprinkle with chipotle and lime zest. Season with salt.
Using a knife, finely chop together until well combined. Transfer butter mixture to a sheet
of parchment paper, wax paper, or plastic wrap, placing on edge closest to you. Fold paper
over and roll into a cylinder, twisting the ends; wrap airtight in foil. Chill until solid. Butter
will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Hungry for More? If you have a question about this recipe, contact our
Test Kitchen at www.askba@bonappetit.com. To see
more recipes like this one, check out our Condiments Page

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butter#ixzz1ZFQeyaGs

European Style Cultured Butter
4 cups whipping cream (NOT ultra-pasteurized)
1/3 cup plain yogurt with active cultures
Salt to taste
Flavor ingredients of choice, optional for flavored butters (see below)


Whisk together cream and yogurt, cover and place at room temperature for 8-12 hours to
culture (cream should be thickened on top). Whip cream until butter separates and clumps
together. Using a rubber spatula press butter to one side of bowl. Drain off butter milk (use
buttermilk for cooking or drinking). Cover butter with cold water and continue to work to
remove buttermilk, drain and repeat until water is clear. Drain; add flavor ingredients, salt
to taste; press butter to one side of bowl to remove as much water as possible; drain. Place
finished butter in ramekins or roll into a log, wrap and refrigerate.
For flavored butters, use recipe ideas below, add according to taste. Finely chop ingredients
before adding to room temperature butter; mix well. Place in ramekins or roll into a log on
wax paper or parchment; wrap or cover and refrigerate. Use within 2 weeks or freeze for
later.

Notes:

European style butter is a little higher in butter-fat (84%) and is often a cultured or soured
product where American butter (at least 80% butter-fat) is made from sweet cream. Basic
recipe will make approximately 1 1/2 cups or 12-14 ounces butter.
Tomato Basil Butter (tasty on pasta, bread, vegetables)
1 cup unsalted butter, room temperature
3 tablespoons chopped fresh basil
2 tablespoon chopped sun dried tomatoes

Lemon Herb Butter (excellent on fish, steak, vegetables)
1 cup unsalted butter, room temperature
4-6 tablespoons finely chopped fresh herbs of choice (chives, tarragon, rosemary, oregano,
etc)
1 tablespoon finely grated lemon zest
1 clove finely minced garlic, optional
1 teaspoon fresh lemon juice
Salt to taste

Fruit Butter (great on muffins, toast, bagels, fruit and nut breads, waffles)
1 cup unsalted butter, room
1/4 cup chopped dried fruit (dates, apricots, raisins, etc)
2 tablespoons chopped toasted nuts (pecans, walnuts, almonds)


For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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