Le Prés Salés
Serves 81455 mins prep0 mins cook
Le Prés Salés, sort of 😂 I saw someone share that it was the best butter in the world, I couldn’t find it so based on her description here is my dupe! Obviously I had to culture it cause it simple tastes better.If you don’t want to go through making your own, soften unsalted butter and just do the layering process with the flaky salt!
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What you need
Instructions
0 Mix the cream, crème fraîche and ¼ tsp kosher salt in a large mason jar. Cover with a cheesecloth and let it sit at room temperature (away from the sun) for 24-48 hours to culture. It’ll get thick. 1 Place it in your stand mixer and whip on medium high until it becomes whipped cream. Then, keep going until it separates. 2 Scrape the sides regularly. It will be about 7-8 minutes. 3 Strain the buttermilk (save that for pancakes or biscuits) Then whip again and strain one more time. 4 Using a cheesecloth squeeze as much of the buttermilk out as you can. Rinse it under cold water and squeeze again. Now you've got butter! 5 On parchment paper, add a thin layer of butter. Then, you will add some flaky sea salt and repeat 4-5 times. Cover and store in the fridge.View original recipe