If you haven’t tried making cultured butter then you are in for a treat! It’s fun and delicious. Perfect for making all sorts of different flavors of butter: garlic, herb, or lemon zest.
While we inherited her butter churn and butter press, they are basically museum pieces. We usually make butter in a mason jar! It’s really easy and fun. Perfect whenever you have a bit of extra whipping cream in the fridge.
Making butter in a mason jar
This cultured butter recipe was designed to be made in a large 1-quart mason jar. And the whole recipe can be made by shaking the jar of whipping cream. However, I usually kick-start the process using the whipping attachment on my stick blender.
When it’s fully whipped, then I put the lid on the jar and start to shake. At first, it feels like nothing is happening, but just keep shaking. It takes about 10 minutes of shaking to get the butter to separate.
This is a perfect activity for kids. It’s like a pass-the-parcel game. Everyone wants to be the one who is shaking when the butter finally separates.
Homemade butter is perfect for making flavored butter. It’s easy to mix in flavors when you add the salt to the fresh butter. After mixing in the flavors, let the butter sit for 2 hours to infuse the flavors before serving.
Store flavored butter in the fridge for up to a week. You can also freeze flavored butter if you aren’t going to use it up right away.
I like storing the butter in rolls of wax paper (see picture below). It makes serving easy! Scrape the butter onto a piece of wax paper, and roughly form it into a tube. Then roll the wax paper around it and twist the ends of the paper to keep the roll closed. It’s that easy!
Here are five of my favorite flavors for butter:
- Herb: 1/4 cup of finely diced chives and parsley
- Basil: 1/4 cup of finely diced fresh basil
- Lemon: 1 tsp fresh lemon juice and 2 Tbsp lemon zest
- Garlic: 2 cloves of finely diced fresh garlic or 1 tsp garlic powder
- Sweet: 1/4 cup honey with 2 tsp cinnamon
Simple Cultured Butter
It’s easy and fun to turn whipping cream into butter. Homemade cultured butter tastes divine. Serve it plain and salted or flavor it with herbs and garlic. See the section above for more flavor suggestions.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: French
- Diet: Gluten Free
- 2 cups whipping cream (heavy cream)
- 2 Tbsp culture (see notes for options)
- Scant 1/4 tsp salt, to taste
- Mix the whipping cream and the culture in a large jar. Leave it on the counter to culture for at least 12 hours.
- When you’re ready to make butter, start by whipping the cream. You can do this with a hand mixer, food processor, or stand mixer. You can also make butter by shaking the jar of cream. (See the section above for details on mason jar butter).
- The cream will whip and thicken so that it seems like nothing is happening, but keep whipping. After about 10 minutes the butterfat will separate from the buttermilk. (See photo above).
- Keep whipping until all the buttermilk has separated and the butter has formed into a ball.
- Scoop the butter out into a bowl. You want to extract as much buttermilk as possible to prevent the butter from going off. Start by pressing the butter into the bowl with the back of a spoon. Pour any buttermilk that comes out of the butter back into the jar. When you’ve squeezed out all the buttermilk, rinse the butter with cold water, then press the butter out with a spoon again.
- Rinse the butter with cold water a second time, and press out any remaining buttermilk.
- After all the liquid has drained away, sprinkle on some salt and any other flavors (see the section above for suggestions). Mix the salt into the butter with the spoon and put it into a container for serving and storage.
- Unsalted butter needs to be stored in the refrigerator. Otherwise, salted cultured butter can stay at room temperature for up to a week.
- Unpasteurized cream will naturally ferment without any additional culture. However, store-bought cream can be cultured with milk kefir grains, cultured sour cream, or cultured buttermilk. You can even use yogurt, but it’s easier to use a culture that doesn’t need to be kept warm.
- This recipe is designed for a 1-quart mason jar worth of butter. Two cups of cream make about 1 cup of butter and 1 cup of buttermilk.
- The buttermilk is AMAZING. My kids make butter just so they can drink the buttermilk! Alternatively, you can use the buttermilk for baking or pancakes. Fresh buttermilk is much thinner and sweeter than store-bought buttermilk, so it may not work in typical “buttermilk” recipes.
Keywords: homemade, diy, traditional, kid-friendly, fun, garlic butter, honey butter, herb butter, gluten free, summer, spring, fall, dinner party, holiday