I've read several recipes for DIY butter which recommend letting your cream sit out at room temperature for a few hours or overnight.
The idea is to allow naturally occurring microbes in the cream to promote fermentation, in order to add complexity to the flavor of the cream and the resulting butter.
My question is: is this even possible with store-bought cream which has been pasteurized or "ultra pasteurized"? Do the microbes necessary for cultured cream survive this process?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.