07 Apr Wonderfully Complex Koji Cultured Butter
Adding a little bit of koji to your heavy cream will create a wonderfully complex, nutty base for homemade koji cultured butter. It takes about 24 hr to culture and about 30 minutes to turn the liquid into a firm ball of rich and luscious butter you can enjoy right away. If you want to start growing koji at home check out my article Koji: In Search of a Slavic Umami.
Koji Cultured Butter
- 2 cups heavy cream
- 1 tablespoon koji
- In a glass jar, mix together heavy cream and koji. Let sit at room temperature for 24 hr. Then drain the whipped cream and discard koji.
- Pour the heavy cream into a food processor, and process until the butterfat separates from the buttermilk, about 10 min. Meanwhile, prepare an ice bath.
- When the butter has formed into a ball, take it out and place it into the ice bath. Let it chill until firm, approximately 15 min. Wrap the butter into a couple of layers of cheesecloth and squeeze out as much liquid as you can. Refrigerate until needed.