Making Cultured Butter at Home
Cultured butter begins by inoculating heavy cream with a bacterial starter, allowing it to ferment at room temperature until it thickens and sours, then churning it until the fat separates from the buttermilk. The result is a richer, tangier spread than sweet cream butter, requiring nothing more than time and patience to develop its characteristic depth.
Control the fermentation, control the tang.
The flavor depends entirely on the quality of your cream and the warmth of your kitchen. Aim for a spot that stays consistently between 68°F and 72°F.
- Glass jar with tight-fitting lid
- Stand mixer or electric hand mixer
- Fine-mesh sieve
- Rubber spatula
- Cheesecloth
What goes in.
- 4 cupsHeavy whipping cream, cold
- 2 tbspCultured buttermilk (with active cultures)
Letting the microbes work
The cream must sit undisturbed for 24 hours. You are looking for a slight thickening and a sharp, clean scent, not spoilage.
The method.
Inoculate the cream
Pour the cream into a clean glass jar, add the buttermilk, and stir well. Cover with a breathable cloth secured with a rubber band.
Incubate
Place the jar in a warm, dark corner of your kitchen for 24 hours. The cream will smell faintly tangy and hold a spoon upright when stirred.
Chill
Move the jar to the refrigerator for at least 2 hours. Chilled fat breaks clean away from the liquid; room-temp fat just turns to a greasy smear.
Churn
Pour the thickened cream into a mixer bowl. Beat on medium-high speed. Watch for the transformation: it will turn to whipped cream, then deflate, and finally, yellow butter grains will clump together as cloudy white buttermilk splashes out.
Wash and press
Drain the buttermilk. Pour ice-cold water over the butter, knead it with a spatula, and drain the water. Repeat until the water runs completely clear; any residual buttermilk will cause the butter to spoil quickly.
Other turns to take.
Salted Cultured Butter
Fold in a half-teaspoon of flaky sea salt after the final wash to preserve the butter and sharpen the flavor.
Herb-Infused Butter
Mix finely minced chives or parsley into the butter once the buttermilk has been pressed out.
When it doesn't go to plan.
Save the buttermilk for pancakes or sourdough; it is far more flavorful than store-bought versions.
Do not over-wash the butter, or you will lose the delicate tangy notes created during fermentation.
Use a glass jar for incubation; avoid plastic as it can retain odors from previous uses.
The ones that keep coming up.
How do I know if the butter has gone bad during incubation?
If it smells like vinegar or old socks, discard it. It should smell like fresh yogurt or sour cream.
How long will this butter keep?
If you have thoroughly washed out all the buttermilk, it will last in the refrigerator for two weeks.
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