I have been researching yogurt. I think Bulgarian style yogurt is the best because there are no additives and is not strained which leaves the whey protein in.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Contributing Writer & Editor at Food52.
Are you asking about a specific recipe? Like this one for cultured butter? http://food52.com/recipes... If so, you might want to consider sending a direct message to the recipe author by clicking the envelope on their profile page (http://food52.com/users...).
Alana is the author of two cookbooks, The Homemade Kitchen and The Homemade Pantry. She blogs at eatingfromthegroundup.com.
Hi Nancy, Are you looking to make cultured butter? For straight (uncultured butter) there's no additional ingredient required beyond the cream. But yes, a but of Bulgarian yogurt should work to culture cream for butter. Just be sure that it's fresh and you like the way it tastes. Sour cream, kefir, or creme fraiche should work as well. I hope this helps!
I haven't tried to make butter but I am interested. Thanks
Please enter a valid email address.
Well played. You deserve a cookie.
Daunted by Duck?
$50 and Under Wonders
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.