Cultured hazelnut cream butter


What you will need:

Place peeled hazelnuts and water into your blender. Blend on high for 1-2 minutes. Squeeze the liquid through your nut milk extraction device (I use a panty hose).



Put the flour onto a cookie sheet and chop and spread it out. Dry it in the oven at 150-200 degrees for about 2 hours, checking often. You can regrind the dry flour in your blender and use for baking.

Add a few grains of culture. Just an itty bitsy bit will do. Put in fermentation station at 100 degrees for 8 hours.


Nowhey will separate from the protein. The mixture will be thicker than the un-cultured milk, but will still be quite watery.


Drip out until mixture resembles stirred yogurt consistency. This may take several hours, because the curd on hazelnut milk is quite small and clogs the holes on the drip more quickly. You can stir the mixture to speed the process, but not too much or you’ll start losing curd through your drip cloth.




Place curd into blender on low speed. Slowly trickle coconut oil into the blender until well emulsified, usually around 60-90 seconds.

Add salt. You can add the nutritional yeast if you like, it will make the butter a little more yellow.

Scrape the cloth with a sharp knife to get all the hazelnut cream off.



Pour into silicone molds and cool. Will stay good for 5-7 days in the refrigerator. This recipe makes about 1 cup of dreamy, melty butter. This butter can be made in bulk and frozen.



Hazelnut yogurt

I’m calling this hazelnut yogurt, because of the way I’ve made it, however, it’s more like cultured hazelnut creme fraiche. It’s so rich and flavorful, you won’t want to use it like yogurt. It’s better suited to a dollop on a savory dish to add depth and richness to the meal.

What you need:

  • 2 c hazelnuts
  • fermentation station
  • an extraction bag (panty hose or nutmilk bag)
  • a drip station (wire screen sieve and cloth)
  • one scoop Avellana vegan cultures
  1. Soak the hazelnuts overnight. Boil them in a pot with two tablespoons of baking soda. Once the skins start to slip, remove from heat, strain off water, and refill the pot with cold water. Rub the hazelnuts between your hands to remove the peels.
  2. Put peeled hazelnuts into blender with 6 cups water (you will likely need to divide this into two rounds. Filter out the hazelnut fiber with the panty hose or nut milk bag. Place milk in a large bowl or container.
  3. Add one level scoop of Avellana culture to the hazelnut milk and stir. Place bowl/container into fermentation station (or divide into smaller containers if the fermentation station isn’t big enough) and culture for eight hours at 100 degrees.
  4. The protein and fat of the hazelnut will separate from the water during culturing. This “no whey” will need to be separated off to thicken the cream to your desired consistency. Line a screen sieve with a tightly woven cloth and pour the cultured hazelnut cream in. Thickening will likely take several hours. You can stir the cream gently to speed the process. Cover it while you wait for it to drip out.





The final result is a rich, velvety cultured cream. You can push it toward the savory side or go sweet with it. Either way, a little of this cream goes a LONG way, so use it sparingly!!