How To Make Cultured Butter
Make rich, tangy cultured butter at home with heavy cream and live-culture yogurt. This easy fermented butter recipe requires very little hands-on work and gives you both creamy homemade butter and fresh cultured buttermilk.
Servings 5 serves
Calories 419kcal
Equipment
- Large Jar (1L is perfect)
- Digital Scale
- Stand Mixer with whisk attachment
- Ultra Fine Cloth (cheesecloth, muslin or nut milk bag)
Ingredients
- 600 mls Heavy Cream (20 oz)
- 70 g Plain Yogurt (with live cultures)
- 5 g Sea Salt (optional)
- 2 L Cold Water
Instructions
Make The Cultured Cream
- Place the natural yogurt in the base of a large jar. Pour the heavy cream over the top of the yoghurt and gently stir the two together using a clean spoon. Place the lid on the jar and leave it to ferment at room temperature for around 12 to 24 hours.
- After 12-24 hours, you will have a jar of thick, cultured cream. You should see a few bubbles and the cream will look like it's been whipped.
- Place the jar of cultured cream into the fridge to chill for at least 1 hour. You can leave the cream to chill in the fridge for up to 24 hours if you want to.
Making Cultured Butter
- Once the cream is chilled, pour it into the bowl of a stand mixer. Using the whisk attachment, whip the cultured cream until it separates into butter and buttermilk. Start at a low speed and gradually increase to speed 9-10, making sure you're using the splatter guard as the buttermilk splashes everywhere! It will take up to 5 minutes for the butter and buttermilk to separate, depending on the age and brand of cream you're using.
- Strain the buttermilk into a jar and put aside. Return any pieces of butter caught in the strainer to the rest of the butter.
- Using your hands, squeeze as much of the buttermilk out of the butter as you can. You can also wrap the butter in a fine cloth and use this to squeeze the buttermilk out if you prefer.
Washing The Butter
- Return the butter back to the bowl of your stand mixer and cover the butter with at least 1L of icy cold water. Turn the stand mixer onto a low speed and gradually increase it to a medium-high speed until the water turns cloudy.
- Now, place the cloth over another bowl and pour the water and butter out into it. Use the cloth to strain out the butter by wrapping it and squeezing it as hard as you can. Toss out the water.
- Repeat the washing of the butter one more time, straining it again through the cloth and squeezing out as much water as you can.
Salting The Butter
- Clean and thoroughly dry the bowl of your mixer and return the clean butter to the bowl. Add the sea salt and whip the butter until it's pale and creamy.
- Transfer the butter to a clean butter bell or jar for storage.
Nutrition
Serving: 50g | Calories: 419kcal | Carbohydrates: 4g | Protein: 5g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 137mg | Sodium: 425mg | Potassium: 135mg | Sugar: 4g | Vitamin A: 1775IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 0.1mg
