Cultured butter from Fermentation (River Cottage Handbook No.18) (page 227) by Rachel de Thample

  • double cream
  • whole milk yoghurt
  • Serves : 200g

  • EYB Comments

    Can substitute kefir or kombucha for yoghurt. Allow to ferment for 18-36 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Overnight wheaten bread; Buckwheat galettes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kefir or kombucha for yoghurt. Allow to ferment for 18-36 hours.

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