Homemade French-Style Cultured Butter
Homemade French-Style Cultured Butter
Ingredients
For the Cultured Cream
- 1/2 gallon heavy cream, full-fat
- 6 tablespoons plain yogurt, full-fat, with live active cultures
For Finishing the Butter
- 1/2 teaspoon fine sea salt, or to taste
- 4 cups ice, for ice bath
Instructions
- 1
Combine the heavy cream and plain yogurt in a large, clean bowl. Stir gently to incorporate. Cover the bowl with a lid or plastic wrap.
⏱️ 2 min
- 2
Allow the cream mixture to culture at room temperature for 48 to 72 hours. The ideal time is often 48 hours. During this period, the cream will thicken to a consistency similar to cultured sour cream. Do not refrigerate during this step.
- 3
Once cultured, transfer the thickened cream to the bowl of a stand mixer fitted with a whisk attachment. Begin blending on medium-low speed, gradually increasing to medium-high. Continue mixing until the cream separates into solid butter and liquid buttermilk. This can take 10 to 20 minutes.
⏱️ 15 min
- 4
Place a fine-mesh sieve over a large container or bowl. Carefully pour the contents of the mixer (butter solids and buttermilk) through the sieve. Allow the majority of the buttermilk to drain away, reserving it if desired for other uses.
⏱️ 3 min
- 5
Transfer the separated butter from the sieve into a large bowl filled with an ice bath (ice and very cold water). Put on clean kitchen gloves. Begin to massage and knead the butter in the ice water, pressing out any remaining buttermilk. The water will become cloudy.
⏱️ 5 min
- 6
Drain the cloudy water from the bowl. Add fresh ice and cold water to create a new ice bath. Return the butter and continue kneading and squeezing. Repeat this process of draining and refilling the ice bath until the water runs completely clear, indicating that all the buttermilk has been removed. This is crucial for preventing the butter from going rancid.
⏱️ 10 min
- 7
Once the butter is thoroughly washed and excess water has been squeezed out, transfer it to a clean surface, such as a piece of parchment paper. Sprinkle the fine sea salt over the butter. Knead the salt into the butter evenly until well distributed.
⏱️ 5 min
- 8
Form the salted butter into your desired shapes and sizes, such as logs or blocks. Wrap the butter tightly in parchment paper or plastic wrap. Store in the refrigerator for up to 2-3 weeks, or freeze for longer storage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade French-Style Cultured Butter
Ingredients
For the Cultured Cream
- 1/2 gallon heavy cream, full-fat
- 6 tablespoons plain yogurt, full-fat, with live active cultures
For Finishing the Butter
- 1/2 teaspoon fine sea salt, or to taste
- 4 cups ice, for ice bath
Instructions
- 1
Combine the heavy cream and plain yogurt in a large, clean bowl. Stir gently to incorporate. Cover the bowl with a lid or plastic wrap.
⏱️ 2 min - 2
Allow the cream mixture to culture at room temperature for 48 to 72 hours. The ideal time is often 48 hours. During this period, the cream will thicken to a consistency similar to cultured sour cream. Do not refrigerate during this step.
- 3
Once cultured, transfer the thickened cream to the bowl of a stand mixer fitted with a whisk attachment. Begin blending on medium-low speed, gradually increasing to medium-high. Continue mixing until the cream separates into solid butter and liquid buttermilk. This can take 10 to 20 minutes.
⏱️ 15 min - 4
Place a fine-mesh sieve over a large container or bowl. Carefully pour the contents of the mixer (butter solids and buttermilk) through the sieve. Allow the majority of the buttermilk to drain away, reserving it if desired for other uses.
⏱️ 3 min - 5
Transfer the separated butter from the sieve into a large bowl filled with an ice bath (ice and very cold water). Put on clean kitchen gloves. Begin to massage and knead the butter in the ice water, pressing out any remaining buttermilk. The water will become cloudy.
⏱️ 5 min - 6
Drain the cloudy water from the bowl. Add fresh ice and cold water to create a new ice bath. Return the butter and continue kneading and squeezing. Repeat this process of draining and refilling the ice bath until the water runs completely clear, indicating that all the buttermilk has been removed. This is crucial for preventing the butter from going rancid.
⏱️ 10 min - 7
Once the butter is thoroughly washed and excess water has been squeezed out, transfer it to a clean surface, such as a piece of parchment paper. Sprinkle the fine sea salt over the butter. Knead the salt into the butter evenly until well distributed.
⏱️ 5 min - 8
Form the salted butter into your desired shapes and sizes, such as logs or blocks. Wrap the butter tightly in parchment paper or plastic wrap. Store in the refrigerator for up to 2-3 weeks, or freeze for longer storage.
⏱️ 5 min