Cultured Butter
Easy recipe to make delicious homemade cultured butter
Ingredients
- 1 pint heavy cream
- 3 tbspn cultured buttermilk needs to have live active cultures
Instructions
- Pour heavy cream into a clean jar.
- Add buttermilk and stir thoroughly.
- Place lid on jar, can use coffee filter or cheesecloth to allow milk to breathe.
- Leave on counter for 24-48 hours. Makes sure to leave in a cool dark place, not in sunlight or next to stove.
- After the cream has cultured for a day or two, place in fridge for at least an hour to chill. This will help to firm up so your butter won't be greasy.
- Place cold cultured cream in a mixer with whisk attachment. Beat on high speed until it separates, around 5-10 minutes
- Pour off buttermilk into clean and sanitized container. Store in fridge for other recipes.
- Using about 1/2 cup of ice cold water, knead the butter with the back of the spoon. You will notice the water turn into a milky color. Repeat until water is clear.
- Add salt if desired and store wrapped in parchment or your favorite butter dish.
Notes
Don't want to let cream sit out at room temp? You can ripen milk in fridge instead for up to 3 days. The butter won't have as much tang but it will be delicious nonetheless. As always, safety first, if your cream smells rancid or is off, throw it out!