Culturing Homemade Butter
This is a process of patience rather than effort. By allowing the cream to acidify before churning, you transform a simple kitchen staple into a deep, sharp-edged fat that defines the character of everything it touches.
Temperature is your primary tool
Your kitchen temperature dictates the speed of the fermentation. Keep the cream away from direct heat or drafts during the culturing phase.
- Glass jar with a tight-fitting lid
- Electric hand mixer or food processor
- Fine-mesh sieve or cheesecloth
- Deep bowl for washing
What goes in.
- 1 quartHeavy whipping cream (not ultra-pasteurized)
- 2 tbspFresh buttermilk (with live cultures)
Controlled Maturation
The bacteria in the buttermilk consume the sugars in the cream, creating lactic acid. This acid is what provides the tang and structure to the final butter.
The method.
Inoculate the cream
Pour the cream into a clean glass jar and stir in the buttermilk. Cover the jar with a cloth secured by a rubber band and let it sit at room temperature for 24 hours until it thickens slightly.
Chill and whip
Move the thickened cream to the refrigerator for 2 hours. Pour it into a large mixing bowl and beat on medium-high speed. The cream will transition from whipped cream to stiff peaks, then eventually collapse as the fat granules seize.
Drain the buttermilk
Once the yellow butter clumps are visible and the liquid is clearly separated, pour everything through a sieve. Save the buttermilk for baking.
Wash the butter
Place the butter solids in a bowl of ice-cold water. Use a wooden spatula to press and fold the butter against the sides of the bowl. Drain the water and repeat this at least three times until the water runs clear.
Final work
Press all remaining moisture out of the butter with a spatula or your hands. Wrap in parchment paper and store in the refrigerator.
When it doesn't go to plan.
Avoid ultra-pasteurized cream; the high heat treatment changes the proteins and prevents the cream from culturing properly.
If the butter isn't clumping after 10 minutes of beating, your cream is likely too cold; let it sit on the counter for 15 minutes before restarting the mixer.
Be thorough with the washing step. Any leftover buttermilk trapped in the butter will cause it to spoil much faster.
The ones that keep coming up.
How long does this keep?
Kept in an airtight container in the refrigerator, cultured butter remains stable for about two weeks.
Can I add salt?
Yes. Add fine sea salt to the butter after the final wash, folding it in thoroughly before shaping the block.
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