Cultured Butter
Cultured Butter
Ingredients
- 2 pint heavy whipping cream, (32 ounces total)
- 2 tablespoons cultured yogurt or kefir, as a starter
Instructions
- 1
Pour the heavy whipping cream and cultured yogurt or kefir into a clean glass jar.
⏱️ 2 min
- 2
Stir gently to combine the ingredients thoroughly.
⏱️ 1 min
- 3
Cover the jar with a breathable lid or a clean cloth, secured with a rubber band.
⏱️ 1 min
- 4
Allow the cream mixture to sit at room temperature for 12 to 24 hours. During this time, the cream should thicken, develop a tangy flavor, and have a slightly nutty aroma, indicating successful fermentation.
⏱️ 1440 min
- 5
Once fermented, pour the thickened cream into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 1 min
- 6
Whisk on low to medium speed until the cream separates into butter solids and buttermilk. This process typically takes between 5 to 8 minutes. You will observe butter solids collecting on the whisk and buttermilk pooling at the bottom of the bowl.
⏱️ 8 min
- 7
Carefully strain the buttermilk from the butter solids into a separate clean jar. This cultured buttermilk is excellent for use in pancakes, biscuits, marinades, or can be enjoyed as a beverage.
⏱️ 2 min
- 8
Rinse the butter solids under cold running water. This helps to wash away any remaining buttermilk.
⏱️ 1 min
- 9
Squeeze out any excess buttermilk from the butter solids. You can do this by pressing the butter against the side of the bowl with a spatula or by gently kneading it with clean hands under cold water until the water runs clear.
⏱️ 2 min
- 10
Shape the freshly made cultured butter into your desired form.
⏱️ 1 min
- 11
Wrap the shaped butter tightly in parchment paper to preserve its freshness.
⏱️ 1 min
- 12
Refrigerate the cultured butter until ready to use.
Kitchen Tools
Cultured Butter
- 2 pint heavy whipping cream, (32 ounces total)
- 2 tablespoons cultured yogurt or kefir, as a starter
Instructions
- 1
Pour the heavy whipping cream and cultured yogurt or kefir into a clean glass jar.
⏱️ 2 min - 2
Stir gently to combine the ingredients thoroughly.
⏱️ 1 min - 3
Cover the jar with a breathable lid or a clean cloth, secured with a rubber band.
⏱️ 1 min - 4
Allow the cream mixture to sit at room temperature for 12 to 24 hours. During this time, the cream should thicken, develop a tangy flavor, and have a slightly nutty aroma, indicating successful fermentation.
⏱️ 1440 min - 5
Once fermented, pour the thickened cream into the bowl of a stand mixer fitted with the whisk attachment.
⏱️ 1 min - 6
Whisk on low to medium speed until the cream separates into butter solids and buttermilk. This process typically takes between 5 to 8 minutes. You will observe butter solids collecting on the whisk and buttermilk pooling at the bottom of the bowl.
⏱️ 8 min - 7
Carefully strain the buttermilk from the butter solids into a separate clean jar. This cultured buttermilk is excellent for use in pancakes, biscuits, marinades, or can be enjoyed as a beverage.
⏱️ 2 min - 8
Rinse the butter solids under cold running water. This helps to wash away any remaining buttermilk.
⏱️ 1 min - 9
Squeeze out any excess buttermilk from the butter solids. You can do this by pressing the butter against the side of the bowl with a spatula or by gently kneading it with clean hands under cold water until the water runs clear.
⏱️ 2 min - 10
Shape the freshly made cultured butter into your desired form.
⏱️ 1 min - 11
Wrap the shaped butter tightly in parchment paper to preserve its freshness.
⏱️ 1 min - 12
Refrigerate the cultured butter until ready to use.