Culinary Enthusiast Reveals Simple Method for Homemade French Cultured Butter, Captivating Home Cooks

Homemade French Butter: A Culinary Trend Takes Root in American Kitchens A recent online video by culinary enthusiast Roger Hollingshead, known as Gardanne Collective, has demystified the process of making French-style cultured butter at home, sparking interest among food lovers across the United States. The video, which has garnered over 2.3 million views, demonstrates a simple two-ingredient method that promises a richer, more flavorful butter experience than commercially available options. Hollingshead begins by explaining the key difference between American and French butter: the culturing process. "In the US, we don't culture butter, versus in Europe, especially in France, they culture the cream before they turn it into butter, so it has a lot better flavor," he states in the video. His method involves combining heavy cream with a small amount of yogurt, allowing it to culture on the counter for 48 to 72 hours 48 hours being his "sweet spot." Following the culturing period, the cream is whipped in a stand mixer until it separates into butter and buttermilk. The butter is then thoroughly washed in an ice bath to remove any remaining buttermilk, a crucial step to prevent rancidity. Finally, the butter is salted to taste and shaped into convenient portions. The accessibility and perceived superior quality of homemade cultured butter are resonating with a growing audience. Comments on the video range from enthusiastic pledges to try the recipe to humorous observations about the effort involved. One viewer remarked, "I can never go back now," after trying the recipe, while another noted the value in understanding the "time and effort that is put into handmade things." The trend suggests a burgeoning interest in artisanal food preparation and a desire for European-style culinary experiences within American households.