Making Cultured Butter
Cultured butter is made by fermenting heavy cream with a bacterial starter before churning it into solids. By letting the cream sit at room temperature with a splash of buttermilk or kefir, you develop a tang and complexity that fresh sweet cream butter lacks. Once the cream thickens and sours, you chill it and churn until the fats separate from the liquid, leaving you with butter and fresh buttermilk.
Patience is your primary ingredient
The flavor depends entirely on the quality of your cream and the temperature of your kitchen during the fermentation stage.
- Glass jar with lid
- Stand mixer or food processor
- Fine mesh sieve or cheesecloth
- Large bowl for rinsing
What goes in.
- 1 quartheavy cream (no carrageenan or stabilizers)
- 2 tbspactive cultured buttermilk or plain kefir
- 1/2 tspsea salt (optional)
Control the Tang
The cream must stay between 65°F and 75°F while culturing. If it stays too cold, the bacteria won't wake up; too warm, and it will spoil before it sours.
The method.
Inoculate the cream
Pour the cream into a clean glass jar and stir in the buttermilk. Cover loosely with cheesecloth or a lid set ajar and leave it on the counter for 24 hours.
Check the culture
After 24 hours, the cream should smell bright and tangy, similar to yogurt, and have a noticeably thicker consistency.
Chill the cream
Move the jar to the refrigerator for at least two hours. Chilled cream churns more cleanly than room-temperature cream.
Churn to butter
Pour the cream into your mixer. Beat on medium-high speed. The cream will first whip into stiff peaks, then suddenly collapse as the fat granules seize and separate from the buttermilk.
Drain and wash
Drain the buttermilk (save it for baking). Submerge the butter solids in ice-cold water and knead with a spatula or clean hands to press out the remaining liquid. Change the water repeatedly until it stays clear.
Finish
Work in the salt if desired, then pack into a crock or shape into a log using parchment paper.
When it doesn't go to plan.
Always use cream labeled 'pasteurized' rather than 'ultra-pasteurized' if you can find it; the bacteria have a harder time culturing ultra-pasteurized dairy.
The buttermilk you drain off is a potent ingredient; use it in pancakes or biscuits immediately.
Pressing out every drop of water during the washing stage is the secret to getting the butter to last longer in the fridge.
The ones that keep coming up.
How do I know if the culturing worked?
The cream will smell pleasant and acidic. If it smells like rotten eggs or has visible mold, discard it immediately.
Why did my butter turn out oily?
Your kitchen was likely too warm during the churning process, causing the butterfat to melt as you beat it. Keep your bowl chilled.
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