SouthernTurk
Unusual recipes for curious cooks.
https://www.southernturk.versust.com/recipe/black-garlic-miso-cultured-butter
Printed September 2, 2026
Printed September 2, 2026
Fermented & Funky
Black Garlic & Miso Cultured Butter
Transform ordinary butter into a funky umami bomb with fermented black garlic and white miso. This spreadable luxury takes days to develop its deep, complex flavor.
Ingredients
- 500g unsalted butter, softened
- 6 cloves black garlic, mashed to paste
- 2 tablespoons white miso paste
- 1 tablespoon active plain yogurt with live cultures
- 1 teaspoon sea salt
- 1 teaspoon honey
Preparation
Black garlic—already fermented for weeks—meets miso and cultured butter in this triple-threat funk fest. The result is a spread that's simultaneously sweet, savory, tangy, and deeply mysterious.
Preparation
- In a large bowl, blend the softened butter with black garlic paste, miso, yogurt, salt, and honey until completely smooth.
- Transfer mixture to a clean glass jar, leaving about 2 inches of headspace. Cover with cheesecloth secured with a rubber band.
- Leave at room temperature (68-72°F) for 24-48 hours, stirring once daily. You'll notice it becoming slightly tangier and more aromatic.
- Once desired funkiness is achieved, stir well and transfer to an airtight container. Refrigerate for up to 3 weeks.
- Serve on sourdough toast, melt over grilled vegetables, or stir into hot rice for an instant umami upgrade.
Notes
The butter will separate slightly during fermentation—this is normal. Just stir it back together before refrigerating. The longer you ferment, the tangier it becomes, so taste daily to find your perfect funk level.
