Making Cultured Butter at Home
Making your own butter moves the profile from a neutral, creamy fat to something with complexity and depth. The secret lies in the fermentation, which requires patience and a warm spot in your kitchen.
Temperature dictates the speed of your culture
Keep your kitchen workspace clean, as you are introducing live cultures that need to thrive without competition from unwanted bacteria. Use heavy cream without stabilizers or carrageenan to ensure a clean separation.
- glass jar with tight-fitting lid
- stand mixer with whisk attachment
- fine mesh strainer
- cheesecloth or muslin bag
- spatula
What goes in.
- 1 quartheavy cream (36% butterfat or higher)
- 2 tbspbuttermilk with live cultures or creme fraiche
- 1/2 tspfine sea salt (optional)
Trust the tang
Your cream must reach a thickened, yogurt-like consistency before churning. If it remains thin, it has not acidified enough to develop that distinct cultured flavor.
The method.
Inoculate the cream
Pour the cream into a clean jar and stir in the buttermilk. Seal the lid and leave it on your counter at room temperature for 24 hours.
Check the set
After 24 hours, the cream should look thick and smell slightly sour, similar to sour cream. If it is still liquid, give it another 4-6 hours.
Chill
Place the jar in the refrigerator for at least 2 hours. Cold cream churns more efficiently than room-temperature cream.
Churn
Pour the chilled, cultured cream into the stand mixer bowl. Whip on medium-high speed. The cream will go through stages: whipped cream, then it will look grainier, and finally, the butterfat will clump together, separating from the thin, pale buttermilk.
Drain and wash
Pour the contents through a strainer, catching the buttermilk. Place the butter solids in a bowl of ice water. Use your hands or a spatula to press the butter against the sides of the bowl to squeeze out remaining pockets of buttermilk. Change the water until it runs completely clear.
Finish
Drain the water thoroughly, fold in the salt if using, and pack into a container.
Other turns to take.
Herbed Butter
Fold finely minced chives or parsley into the butter after the final wash but before packing it into the jar.
When it doesn't go to plan.
Save the strained buttermilk for baking; it is significantly more acidic and flavorful than store-bought versions.
If the mixer splash guard is not enough, drape a clean kitchen towel over the bowl to prevent rogue cream droplets.
Do not overwork the butter when washing; keeping it cold prevents it from becoming oily and losing its texture.
The ones that keep coming up.
How long does cultured butter stay fresh?
Stored in an airtight container in the refrigerator, it will last for about two weeks. Because it is cultured, it often has a slightly longer shelf life than sweet cream butter.
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