Microbes, Biocides, and Fermentation in the Hive
Bee Bread Butter
When we learned bee bread was chock-full of lactic acid bacteria, we though to use it to inoculate cream to make cultured butter. The result was potent.
1L full-fat, unhomogenised cream
1 chamber of bee bread
Put the cream in an inert container, and add the bee bread. Leave in for 1h, then strain to remove, and cover the cream. Leave the inoculated cream out at room temperature for 24h, then transfer to the refrigerator to culture further—at least a few days. Culturing at room temperature, especially with the potency of the bee bread, can sometimes yield an overly rapid fermentation and off, putrid flavours. When the cream has reached a desired thickness, acidity, and flavour, whip the cream in a chilled, covered bowl until the butterfat and buttermilk separate. Throw and/or wash the butter to remove excess buttermilk, and season with salt as desired.