Cultured Butter
Butter made from cultured cream has a depth of flavor that regular butter can't match — tangy, complex, and rich. And you'll have real buttermilk as a byproduct (not the thick stuff from the store, but the traditional thin, tangy liquid that's incredible for baking).
Yield: About 1 cup butter + 1 cup buttermilk
Ingredients
- ●2 cups heavy cream (not ultra-pasteurized)
- ●2 tablespoons cultured buttermilk or crème fraîche (as your starter)
- ●1/4 teaspoon fine sea salt (optional, for salted butter)
- ●*Equipment:**
- ●A stand mixer, food processor, or a jar with a tight lid and a strong arm
Method
- **Culture the cream:** Pour the cream into a jar, add the buttermilk or crème fraîche, stir, and cover loosely. Leave at room temperature for 12-24 hours until thickened and tangy (this is essentially crème fraîche).
- **Chill:** Refrigerate the cultured cream for at least 1 hour. Cold cream churns better.
- **Churn:** Pour the chilled cultured cream into a stand mixer with the whisk attachment (or food processor, or a jar you can shake). Beat on medium-high speed. It will go through stages:
- Soft whipped cream (2-3 minutes)
- Stiff whipped cream (4-5 minutes)
- Grainy, curdled-looking (6-7 minutes)
- **Suddenly:** the butter solids will clump together and liquid (buttermilk) will splash out. This is the moment. Stop.
- **Drain:** Pour off the buttermilk into a jar — save this, it's real cultured buttermilk and it's gold for baking.
- **Wash the butter:** Add 1/2 cup of ice-cold water to the butter in the bowl. Knead and press with a spatula or your hands. Pour off the cloudy water. Repeat 2-3 times until the water runs clear. This removes residual buttermilk and extends shelf life.
- **Season:** Knead in the salt if using. Form into a log, wrap in parchment paper, and refrigerate.
Note: Cultured butter is what most of Europe considers "normal" butter. Sweet cream butter (the American default) is the exception, not the rule. Add mix-ins during the kneading step: fresh herbs, roasted garlic, honey, or cracked pepper. The buttermilk from this process is different from store-bought — it's thinner and more tangy. Use it in pancakes, biscuits, marinades, or salad dressings.
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