Homemade Cultured Butter

July 10, 2019 (Last Updated: August 26, 2019)
cultured butter

Butter is used by the truckload in our house for anything from a topping for veggies to putting it in our morning cup of joe. Since I discovered homemade cultured butter, I haven’t looked back and I have a feeling you won’t either.

Why Cultured?

So what does “cultured” mean exactly? It means that a starter (think probiotics) has been added and the food has been fermented in order to add beneficial probiotics to it.

In this recipe, I used some yogurt to culture the butter, but there are many other ways. Buttermilk, commercially sold cultures, kefir grains, and other options work equally as well for culturing your butter.

Items You Will Need:

  • 2 medium or large sized bowls
  • Cheesecloth
  • A wire strainer
  • Heavy whipping cream
  • Plain Yogurt (or another starter)
  • Salt (optional)

How to Make Homemade Cultured Butter

Culture & Ferment

Combine the yogurt and heavy whipping cream in a medium-sized bowl, and cover with a dish towel.

Set aside the mixture and allow it to ferment on your countertop or in your pantry for 24-48 hours. You can allow it to sit for up to a week if desired. You will know when it is ready to become butter when it has a tangy smell and the texture of sour cream.

When the cream has finished fermenting, transfer to the refrigerator, and chill to 55-60 degrees.

Process

Use a stand mixer, hand mixer, or food processor on high until the butter begins to separate from the liquid.

Quick Tip: There will be some pretty significant splashing if you aren’t using a food processor with a closed lid. If you don’t want a mess all over your kitchen walls and yourself, you can drape a dish towel over your stand mixer or your hand mixer while processing.

Strain the Excess Liquid

Place a wire strainer over a medium-sized bowl and drape a few layers of cheesecloth over it. Pour the contents of your butter and separated liquid through the strainer into the bowl.

Cultured Butter

Allow the liquid to drip into the bowl for a few minutes, then pull up the edges of the cheesecloth and bring them together to lift from the strainer. Tighten your grip forming the butter into a ball, and wring out any remaining liquid into the bowl.

Cultured Butter

Next, either discard the excess liquid or transfer it to an airtight container for future use. The excess liquid is known as whey and makes a great starter for fermenting other items. I never let it go to waste.

Chill in an Ice Bath

Fill a bowl with ice water, and carefully submerge your cheesecloth-wrapped butter. Allow it to sit for 3-4 minutes so that the butter may harden a bit.

Cultured Butter Ice Bath

Wash Your Butter

This step is so vital if you wish for your butter to last. Washing your homemade cultured butter will remove the little bit of lactose that is left, preventing spoilage.

Remove your butter from the cheesecloth, place in an empty bowl, and begin to massage and knead with a wooden or plastic spoon. Using your hands or metal utensils will create heat and melt the butter.

A white liquid will begin to pool in the bowl as you knead. Drain the liquid, add a few spoonfuls of the cold water from your ice bath and continue to knead it into the butter. Repeat this step until the liquid runs clear.

Discard any remaining liquid.

To Make Salted Butter

If you prefer your butter to be salted, then now is the time to add the salt. Sprinkle it over the top of the butter. Fold and knead in the salt until it is dispersed evenly throughout.

Transfer the butter to a Tupperware container or wrap in wax paper, and store in the refrigerator.

Now that you have successfully made your own probiotic packed homemade cultured butter, it can be enjoyed on bread, vegetables, and much more.

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Homemade Cultured Butter

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By Curie Ganio
Prep Time: 30 min Cooking Time: 2-3 days

A simple recipe for cultured butter that you can make at home. This butter has a delicious, fresh flavor, and is packed with probiotics.

Ingredients

  • 1/2 gal. (8 cups) Heavy Whipping Cream
  • 1/2 C Plain Yogurt
  • 1 tsp Sea Salt (optional)

Instructions

1

In a medium-sized bowl, combine the heavy cream and the yogurt.

2

Cover the bowl with a dish towel or piece of cheesecloth.

3

Allow the mixture to sit on the counter or in your pantry out of direct sunlight until it develops a tangy smell and a thick texture like sour cream (24-48 hours).

4

Chill the mixture in the refrigerator until the temperature reaches 55-60°.

5

Using a hand mixer, stand mixer, or food processor, process the cream on high until butter begins to form and separate from the liquid. (placing a dish towel over your mixer will prevent splashing)

6

Place a strainer over a medium bowl, and drape a few layers of cheesecloth over the strainer.

7

Pour the butter mixture over the cheesecloth and strainer, and wrap cheesecloth around the edges to form a nice big ball of butter.

8

Squeeze the excess liquid from the butter through the cheesecloth.

9

Pour the excess liquid (also known as Whey) into an airtight container and set aside for use as a starter in the future, or discard.

10

Fill the bowl about halfway with ice water, and transfer the ball of cheesecloth wrapped butter to the ice bath for 3-4 min.

11

Remove butter from the ice bath, and unwrap into an empty bowl.

12

Using a wooden or plastic spoon, knead the butter, releasing more excess fluid or whey.

13

Drain the liquid, and add a few spoons full of ice water from your ice bath to the butter.

14

Continue to knead, and drain the liquid, then add more ice water.

15

Repeat this process until the liquid runs clear.

16

If you want to salt your butter, add in the salt, and knead it in.

17

Place your butter in a Tupperware container, or wrap in wax paper, and store in the refrigerator.

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