Here's a recipe for making cultured butter at home. Once you've tried cultured butter, you'll wonder why you've been eating the flavourless stuff for so long. This recipe is a little time consuming but worth it. Just a disclaimer, always be really careful when fermenting anything at home. Make sure your equipment is clean and sanitized and if anything smells or looks at all off, toss it and start over. Don't take any risks, be clean, and be safe. I'll be working on a Scottish inspired series hopefully premiering next week so if you're interested in Scottish content then consider subscribing here: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Local Scottish Businesses to Support: ISLE OF SKYE SEA SALT COMPANY: WEBSITE: https://www.isleofskyeseasalt.co.uk/ INSTAGRAM: https://www.instagram.com/skyeseasaltco/ COMPANY BAKERY: WEBSITE: https://www.companybakery.com/ INSTAGRAM: https://www.instagram.com/companybakery/ FACEBOOK: https://www.facebook.com/companybakery/ I.J. MELLIS: WEBSITE: https://mellischeese.net/ INSTAGRAM: https://www.instagram.com/mellischeese/ FACEBOOK:https://www.facebook.com/mellischeese/ RECIPE: 150 g yogurt 1 litre 1000 ml full fat (double) cream 1.7 percent salt Calculation: weight of butter in grams x .017= amount in grams of salt to add Method: In a clean, sanitized container, combine 1 litre of double cream and 150 g yogurt with active probiotic culture in it. Live culture yogurt is really easy to find at the store so don’t skip this step as the butter needs these active cultures from the yogurt to properly develop. Mix this all together then cover with a towel. Try to use a towel that’s really clean. Set this aside at room temperature for between 24- 48 hours to ferment. This will depend heavily on how warm it is where you live, I live in Scotland and it’s cooler here so I can leave mine for a bit longer. You’ll want to check on this periodically and smell it to see how it’s doing, we want it to smell tangy, sweet and really intensely buttery. Once it’s at this point, pop the cream into the fridge to chill for an hour. Then transfer it to a mixing bowl and whisk until the butter fat granules start to form and separate from the buttermilk. Place a strainer over a bowl and line with cheese cloth or a large coffee filter and pour the mixture in to strain. Squeeze out any excess moisture and then you’ll be left with golden butter curds and fresh buttermilk. Keep the buttermilk in the fridge for other recipes. Now, we are going to do a process called washing the butter. In ice cold water we are essentially were are forming all those curd together into one cohesive mass and squeezing out any remaining buttermilk. We want to keep kneading the butter in cold water eithe ... https://www.youtube.com/watch?v=iATeIvaGVXE

Egg yolk and ricotta stuffed ravioli, they're a little time consuming but they look beautiful and are super delicious. If you're looking to make fresh past at home check out the recipe I made earlier this week for fresh pasta dough here: https://www.youtube.com/watch?v=UfvrcHzv4TQ&t=4s If you want to make your own ricotta at home the recipe for that is here: https://www.youtube.com/watch?v=4r4MRbWBmWI Consider subscribing if you haven't already and feel free to connect with me elsewhere https://www.instagram.com/chefstudio_/ ... https://www.youtube.com/watch?v=HIqS3uvTIfE