
This wild garlic infused butter is really versatile – use it to make garlic bread, in a chicken or turkey kiev or melted over a griddled steak or baked potato.
Prep time:
10 mins + fermenting & chilling time
Yield:
A lot
Image: Courtesy of Chef Kuba Winkowski
Ingredients
- 50g natural yoghurt
- 900g double cream
- Wild garlic
- 50g sea salt
Method
- Add the natural yoghurt to the double cream in a medium bowl with a lid, using a whisk to gently mix together.
- Cover the mix and leave to rest for 36 hours – the cream will thicken and develop a sour taste. If not, leave for an extra 12 hours.
- Blend the wild garlic leaf until fine and pass through a sieve to make a puree.
- In a food processor, mix the fermented cream until buttermilk is released.
- Strain away the buttermilk
- Place the butter in a colander and wash it several times in cold water until the water runs clear.
- Dry the butter and place in the mixing bowl with the wild garlic puree, 50g of sale and mix well.
- Once the butter is fully mixed, shape it and chill in the fridge.