🛑Welcome to Shokolat Siah– your go-to place for the art of fermentation. Learn how to make amazing cheeses, probiotic yogurts, drinks, and also enjoy delicious meals, cakes, and sweets.”
🛑In this video, a probiotic butter preparation is shown. This butter is made from a mixture of probiotic yogurt and cream. When preparing the cream, it’s important that it doesn’t contain any stabilizers and that it’s very natural. The mixture of yogurt and cream is left to ferment at room temperature for a few days until it becomes fully sour, and then it’s kept in the refrigerator for a while until it’s completely thick. This is because, to make butter, the yogurt or cream must be thoroughly chilled.
🛑The churning process is very long and time-consuming, so you need to be full of energy. During the process, I occasionally add very cold water to the mixture of yogurt and cream so that the fat can separate more easily from the whey. Once the fat has fully risen to the surface, we can separate the butter from the whey, but before doing so, I put it in a cold place for a short period so that the butter can separate more easily.
🛑I wrap some of the butter inside dry hay. The dry hay has a very pleasant and fresh aroma and is full of microorganisms. When the hay dries out, the microorganisms become inactive, but when it comes into contact with the moist butter, it not only imparts a nice aroma and flavor to the butter, but also enhances its probiotic properties. I only keep the butter wrapped in the hay for a few days, and then I take it out, separate it, and wrap it again in fresh grape leaves. Fresh grape leaves also have amazing properties. I wrap a lot of fresh butter and cheese in grape leaves and let them ferment for a longer period of time.
🛑In the process of butter making, after the butter is obtained and separated, there’s always a large amount of buttermilk left over, which is either fat-free or has very little fat and has a delicious tangy flavor from fermentation, making it perfect to drink. This buttermilk is full of beneficial probiotics. I make a very tasty cheese from this buttermilk, and I’ll teach you how to make it in the future.
🛑In this video, I’ve shown you various manual and traditional devices for making butter, all of which rely on hand-mixing for a long period of time to achieve the best results. You can also use modern electric devices to make the process easier and faster. Usually, if I have more than 15 liters of yogurt or cream, I use the electric device. My wooden churn has a capacity of up to 15 liters. However, I must admit that churning by hand is more enjoyable, it’s a good physical workout, and the butter ends up having better quality and taste.
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