Learning how to make pro-biotic butter with Brophy Jones of Epicurean Chefs in September was incredibly informative. Thank you to Julie Willis for bringing corn muffins to test our butter on.
Here is the recipe for you to try at home:
- 1 Quart cream * with no carageenen
- 6 oz Bulgarian Yogurt
- Mix with stand up mixer until the mixture separates or breaks
- Pull solid butter out of mixture and squeeze into balls and put into containers. The butter can be frozen for later use.