Making Cultured Butter at Home
Turning cream into butter is a simple mechanical process, but introducing a culture changes the chemistry. The result is a butter with a signature sharp finish that standard store-bought sticks cannot replicate.
Temperature is your only enemy.
If your cream is too cold, it won't ferment; if it is too warm, the butter will break and become greasy. Aim to keep your workspace around 70°F.
- Glass jar with a tight-fitting lid
- Food processor or stand mixer
- Fine-mesh strainer
- Cheesecloth
- Kitchen thermometer
What goes in.
- 1 quartHeavy whipping cream (no carrageenan)
- 2 tbspCultured buttermilk or creme fraiche
- 1/2 tspSea salt (optional)
Patience before the churn
Allow the inoculated cream to sit at room temperature for 24 hours until it thickens slightly and develops a noticeably acidic scent.
The method.
Inoculate the cream
Whisk the buttermilk or creme fraiche into the heavy cream inside a clean glass jar. Cover loosely and let it sit at room temperature for 24 hours.
Chill the mixture
Once thickened, place the jar in the refrigerator for at least 2 hours. Chilled fat particles form larger, cleaner clumps during the churn.
Churn the cream
Pour the mixture into your food processor or mixer. Whip on medium-high. You will see it go from whipped cream to stiff peaks, then suddenly it will collapse and splash. Stop the moment you see yellow solids floating in cloudy liquid.
Drain and wash
Drain the buttermilk (save this for baking). Add cold water to the processor and pulse briefly. Drain again. Repeat this 3 to 4 times until the water runs completely clear.
Knead and finish
Place the butter on a cold surface or in a bowl. Use a spatula to press out any remaining water droplets. Knead in salt if using, then shape and chill.
When it doesn't go to plan.
Always check the label of your cream; avoid stabilizers like carrageenan, as they prevent the butter from forming properly.
If the butter feels greasy during kneading, put it in the freezer for five minutes to firm up before continuing.
The buttermilk produced is live-cultured and works exceptionally well for pancakes or biscuits.
The ones that keep coming up.
How long does this keep?
Because it contains live cultures, it has a shorter shelf life than commercial butter. Keep it wrapped tightly in the refrigerator for up to two weeks.
Why did my butter turn into soup?
Your cream was likely too warm. Start with a colder cream base and ensure your bowl is chilled before you begin the churn.
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