Many people have recently become familiar with kefir fermented milk beverages that can be used to make probiotic smoothies. However, few people in the United States are familiar with the Swedish Filmjolk yogurt, which can also be fermented at room temperature at home. Filmjolk yogurt is thicker and sweeter than kefir. You can use your fermented yogurt to create butter by using a process to separate the whey from the curds. The result is homemade butter and buttermilk, which you can use in recipes.
Steps to Make Filmjolk Yogurt Butter
What You Need
Herbs and spices (optional)
Make a batch of filmjolk yogurt by following the How to Make Filmjolk Yogurt directions. Substitute fresh milk for heavy whipping cream or cream when making your yogurt batch. You will be able to make a ½ pound of butter for every 2 cups of filmjolk yogurt you make.
Put your yogurt into a blender. Blend the mixture on low speed until it begins to thicken. Continue to mix your yogurt after it thickens until you see the pellets of butter separate from the buttermilk.
Drain the buttermilk off of the pellets of butter. Refrigerate the buttermilk for use in recipes. Rinse the butter pellets in ice cold water.
Stir the butter in a bowl. Press down on it with a spatula to press out as much of the remaining buttermilk as you can. Continue to drain off any buttermilk you press out of the butter.
Mix a pinch of salt into the butter to help keep it from spoiling. You can also add any herbs or spices you’d like to use to add flavor.
Remove the butter from the bowl and press it firmly into a storage container. Chill your butter in the refrigerator.
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