I’m a maker @ heart. I enjoy cooking, baking, making kombucha, kefir, yogurt, farmer’s cheese (get your mini farmer’s cheese kit from Urban Cheessecraft) kimchi, fermented rice + experimenting with other unique + common recipes. My love for making things translates to J. Lexi as uncommon + skin-loving recipes + products, too.
For a few years I’ve been trekking to Pennsylvania to pick up real milk from Your Family Farmer; as real or raw milk is illegal to sell in New Jersey. Not being able to purchase real milk is unfortunate, as there are soooo many benefits to consuming the real thing. Raw Cultured Butter is the most nutritious + beneficial butter on the planet! Read about real milk benefits by Dr. Axe @ http://draxe.com/raw-milk-benefits/ or search the internet for other articles.
Anywhoo, the natural progression in my quest to make stuff resulted in making raw cultured (or probiotic) butter. Hey, why not? Making butter is fast + easy; it’s also a great activity to let the children help with. In the process of making cultured butter, I also made cultured buttermilk, which is the result of the milk solids (butter) separating from the liquids (buttermilk).
Raw Cultured Butter
~ 1.5 quarts raw cream
~ 1 tablespoon of raw kefir or yogurt per cup of cream
~ 1 half gallon mason jar with lid
~ 1 quart container with lid to store the butter
Add the cream and kefir or yogurt to the mason jar, cover with a coffee filter + rubber band and let sit (in a cabinet, countertop, on top of the fridge) for 12 to 24 hours. The original instructions recommend refrigerating the cream for at least 5 hours to halt the culturing process. I didn’t refrigerate after the 24 hours . . . I immediately made the butter.
Because I had a lot of cream, I decided to use my new Kitchen Aid instead of shaking it. Blend cream on low then increase speed. After blending for a few minutes the milk solids will begin to separate from the liquid.
After butter begins to form, drain the buttermilk into a Mason jar to save for future use like pancakes, biscuits, to add to your smoothie, to use as a dredge for your fried chicken, etc . . . the possibilities are endless!
Keep blending until the butter is creamy and no buttermilk is left. Mix the butter by hand + press to remove as much of the buttermilk as you can. They say leaving buttermilk in the butter will cause it to become rancid. IMO it doesn’t become rancid; it becomes tangier, as it continues to culture. Keep the butter refrigerated + it should be find. Personally, I like the tang.
This recipe was adopted from Cultures for Health. Check them out for your fermenting needs + recipes.
Market on Market Street . . .
Come out this Saturday, April 16th for Gallery Aferro‘s Market on Market Street . . . I’ll be there will my products + giving demos + gifts!
Market on Market St
85 Market Street
Newark, New Jersey
10a – 4p
This Market on Market will be the public debut of the Aferro Mobile Portrait Studio. This Gallery Aferro initiative is in part of Newark’s 350th Anniversary. We will be taking up locations throughout Newark during public events and celebrations all through 2016. Our goal is to achieve 350 portraits of people who live, work, study, and be in Newark. We are proud that Market on Market will be the first stop on our journey to document the people of Newark. More information can be seen here: https://aferro.org/aferro-mobile-portrait-studio/.
Stop by my J. Lexi store + get 10% off your purchase by mentioning this blog post.
That’s all for now
Helping to keep your skin hydrated, exfoliated, moisturized + even toned!