Making Cultured Butter at Home
The difference between standard butter and the cultured variety lies in time and biology. By introducing a culture to your cream, you allow the acids to develop, resulting in a firm, bright butter that stores better and performs differently in pastry work.
Control the temperature for success.
The fermentation process requires patience, while the churning requires cold tools to keep the butterfat from melting too quickly.
- Glass jar with lid
- Stand mixer or heavy-duty hand mixer
- Fine-mesh sieve
- Cheesecloth
- Rubber spatula
What goes in.
- 1 quartheavy cream (no carrageenan)
- 2 tbspbuttermilk or commercial mesophilic starter culture
- 1/2 tspfine sea salt (optional)
Managing the Culture
This is not just sitting out cream; it is a controlled fermentation. Keep the mixture at room temperature in a draft-free spot until it thickens into the consistency of thick yogurt.
The method.
Inoculate the cream
Whisk the buttermilk or starter into the heavy cream inside a clean glass jar. Cover with a breathable cloth or a loose lid.
Ferment
Leave the jar at room temperature (around 70°F) for 24 hours. It should smell slightly sharp and have thickened noticeably.
Chill
Refrigerate the cultured cream for at least 2 hours. Cold fat churns into distinct granules rather than a greasy paste.
Churn
Pour the cream into a mixer bowl. Use the whisk attachment on medium-high speed. The cream will go through stages: whipped cream, then stiff peaks, then it will suddenly break, splashing buttermilk everywhere.
Drain and wash
Drain off the buttermilk. Add ice-cold water to the bowl and mix briefly to wash the remaining solids. Repeat until the rinse water runs clear.
Press
Use a spatula to press the butter against the sides of the bowl to squeeze out every drop of trapped liquid. Work in salt now if desired.
Other turns to take.
Herbed Butter
Fold in minced chives, parsley, or tarragon after the final washing stage.
European Style
Increase the fermentation time by 6 hours to achieve a more assertive, acidic bite.
When it doesn't go to plan.
Save the buttermilk; it is highly active and perfect for baking biscuits or pancakes.
If the butter becomes too soft during the washing phase, put the bowl in the freezer for five minutes to firm up.
Always use heavy cream without additives like stabilizers, as they prevent proper separation.
The ones that keep coming up.
How long does this keep?
Stored in an airtight container in the refrigerator, it lasts for about two weeks.
Can I use store-bought cream?
Yes, but ensure it is pasteurized, not ultra-pasteurized, for the best culture activity.
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