Making Cultured Butter at Home
The secret to butter that tastes like the high-end rolls found in a bistro isn't just the quality of the cream, but the presence of lactic acid. By introducing a starter, you change the chemical structure of the cream before you even touch a whisk.
Patience is your primary ingredient.
The culturing process requires time at room temperature. If you rush the fermentation, you lose the distinct tang that defines this butter.
- Glass jar with lid
- Electric stand mixer with whisk attachment
- Fine mesh sieve or cheesecloth
- Large bowl for ice water
What goes in.
- 1 quartHeavy whipping cream (not ultra-pasteurized)
- 2 tbspCultured buttermilk or creme fraiche
- 1/2 tspFine sea salt (optional)
Controlling the tang
Keep the cream in a warm spot, roughly 70-75 degrees Fahrenheit. You are looking for the cream to thicken slightly and develop a faint, sharp scent before you start the mechanical work.
The method.
Inoculate the cream
Whisk the buttermilk or creme fraiche into the cold cream inside a clean glass jar. Cover loosely and leave it on your counter for 24 hours.
Chill the culture
Once the cream smells pleasantly sharp, move it to the refrigerator for at least 2 hours. Chilling ensures the fat globules are firm enough to break cleanly during the churn.
Churn the butter
Pour the cream into your mixer. Use the whisk attachment on medium speed. The cream will whip, then stiffen, then suddenly collapse as the golden butterfat separates from the thin, white liquid buttermilk.
Drain and wash
Pour the contents through a sieve to drain the buttermilk. Transfer the butter solids to a bowl of ice water. Knead the butter with a spatula, changing the water until it runs completely clear. This removes remaining buttermilk, which causes the butter to spoil.
Fold and store
Drain the last of the water, fold in the salt if using, and pack into a crock or wrap in wax paper.
Other turns to take.
Herbed Cultured Butter
Fold in finely minced chives or tarragon during the final kneading process.
When it doesn't go to plan.
Avoid ultra-pasteurized cream; it often lacks the protein structure required to separate properly during the churn.
Save the strained buttermilk. It is highly active and perfect for baking biscuits or pancakes.
If your butter remains soft and mushy, your wash water is too warm. Add more ice cubes to the bowl.
The ones that keep coming up.
How long does this stay fresh?
Kept in an airtight container in the refrigerator, it stays fresh for about two weeks.
Does it need to be salted?
Salt acts as a preservative and helps pull out excess water, but it is entirely a preference of taste.
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