Making Cultured Butter at Home
Turning cream into butter is a simple physical transformation, but culturing it introduces a biological stage that defines the flavor. By letting the cream sit in a warm environment, you are essentially making a thick, tangy crème fraîche that serves as the base for your butter.
Patience is your primary ingredient
The quality of your butter depends entirely on the fat content of your cream and the temperature at which you culture it. Use high-quality heavy cream and ensure your kitchen remains at a steady room temperature.
- Glass jar with lid
- Stand mixer with whisk attachment
- Fine mesh sieve
- Cheesecloth
- Large bowl for washing
What goes in.
- 1 quartHeavy whipping cream (no stabilizers or gums)
- 2 tbspCultured buttermilk or store-bought crème fraîche
- 1 tspFine sea salt (optional)
The souring stage
The transformation happens in the jar before you ever touch a mixer. If the cream doesn't thicken and smell distinctly tangy after 24 hours, do not proceed to churning.
The method.
Inoculate the cream
Pour the cream into a clean glass jar and stir in the buttermilk or crème fraîche. Cover with a breathable cloth or a loosely fitted lid and let it sit at room temperature for 24 hours.
Chill the base
Once the cream has thickened, move the jar to the refrigerator for at least 2 hours. Chilled fat separates cleaner than room-temperature fat.
Churn the cream
Pour the thickened cream into your stand mixer bowl. Beat on medium-high speed. The cream will whip, then stiffen, then suddenly break, splashing buttermilk against the sides of the bowl.
Drain and wash
Pour off the buttermilk. Submerge the butter solids in a bowl of ice-cold water. Knead the butter with a spatula, changing the water repeatedly until the water stays clear.
Finish
Drain the final wash, fold in the salt if desired, and press the butter into a container or mold. Keep it refrigerated.
When it doesn't go to plan.
Reserve the buttermilk; it is highly active and can be used as a starter for your next batch of butter or for baking.
If your butter feels soft and greasy during washing, stop and put the bowl in the freezer for five minutes to firm up the fat.
The longer you let the cream culture, the sharper the final tang will be.
The ones that keep coming up.
Why does my butter have a greyish hue?
This usually indicates the butter is too warm during the washing phase, or the cream was not sufficiently chilled before churning.
Can I use ultra-pasteurized cream?
Avoid ultra-pasteurized products; the high heat treatment alters the proteins and often prevents the cultures from thickening the cream properly.