Koji Cultured Butter

Step 1

In a glass jar, mix together heavy cream and koji. Let sit at room temperature for 24 hr. Then drain the whipped cream and discard koji.

Step 2

Pour the heavy cream into a food processor, and process until the butterfat separates from the buttermilk, about 10 min. Meanwhile, prepare an ice bath.

Step 3

When the butter has formed into a ball, take it out and place it into the ice bath. Let it chill until firm, approximately 15 min. Wrap the butter into a couple of layers of cheesecloth and squeeze out as much liquid as you can. Refrigerate until needed.