Homemade Cultured Butter
Elevate your kitchen creations with this Homemade Cultured Butter recipe, a delightful blend of creamy indulgence and old-world charm. Made from just a few simple ingredients—heavy cream, cultured buttermilk, and an optional touch of salt—this recipe transforms ordinary cream into rich, tangy butter in a matter of hours. The secret lies in culturing the cream, a process that deepens the flavor and gives the butter its signature tang. Perfectly suited for spreading on fresh bread, elevating pastries, or even enhancing your favorite recipes, this butter is both versatile and irresistibly fresh. Plus, you'll have the added bonus of reserving the buttermilk byproduct to use in other recipes. With an easy-to-follow method and no special equipment required beyond a stand mixer or food processor, this recipe allows you to craft gourmet-quality butter right in your own kitchen.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 2 tablespoons Cultured buttermilk
- 1 cup Ice water
- 0.25 teaspoons Salt (optional)
Instructions
Pour the heavy cream into a clean, large glass or ceramic bowl.
Add the cultured buttermilk to the cream and stir well to combine.
Cover the bowl with a clean kitchen towel or plastic wrap and leave it at room temperature for 12-24 hours to culture. The cream will thicken slightly and develop a tangy aroma.
Once the cream is cultured, pour it into the bowl of a stand mixer or food processor. Use the whisk attachment (if using a stand mixer) and start whipping the cream on medium speed.
Continue whipping the cream until it separates into butterfat solids and buttermilk. This may take around 8-10 minutes. First, you will see whipped cream, and then the mixture will break apart.
Strain the buttermilk from the butter using a fine mesh strainer or cheesecloth. Reserve the buttermilk for other uses, such as baking or cooking.
Place the butter solids into a clean bowl and rinse it with ice water. Knead the butter gently with a spatula or your hands to remove any remaining buttermilk. Repeat this process 2-3 times until the water runs clear.
If desired, add salt to the butter and knead it in evenly for a salted version.
Shape the butter into a desired form, wrap it in parchment paper or place it in an airtight container, and refrigerate. The butter will keep for up to 2 weeks.
Enjoy your homemade cultured butter on fresh bread, pastries, or in your favorite recipes!
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 96.2 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 1.5 g | 1% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.5 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
