My husband is a Doukhobor, which means that butter is a very important part of his diet. His mother gave us our milk kefir culture. And she regularly made batches of homemade cultured butter.
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 recipe was designed to be made in a 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 (affiliate link).
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.
Additional Flavours
Homemade cultured butter is perfect for making flavoured butters. It’s easy to mix flavours in when you add salt to the soft butter. After mixing in the flavours, let the butter sit for 2 hours to infuse the flavours before serving.
Store flavoured butter in the fridge for up to a week. You can also freeze flavoured butter if you aren’t going to use it up right away.
I like storing butter in rolls of wax paper (see picture above.) 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.
Here are five of my favourite flavours 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
Homemade Cultured Butter
It’s easy and fun to turn whipping cream into butter. Homemade cultured butter tastes divine. Serve it plain and salted or flavour it with herbs and garlic. See the section above for more flavour suggestions.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 cups whipping cream
- Culture (see notes)
- Scant 1/4 tsp salt, to taste
Instructions
- Mix the whipping cream and the culture in a 1-quart 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, or by shaking the jar of cream.
- The whipping cream will thicken so that it seems like nothing is happening, but keep shaking/whipping. After about 10 to 15 minutes the butterfat will separate from the buttermilk. (See photo above).
- Keep shaking 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 all the buttermilk 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 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 the salt (and any additional flavours). Mix everything into the butter with the spoon and put it into a container for serving and storage.
- Unsalted butter needs to be stored in the fridge. Otherwise, salted cultured butter can stay on the counter for up to a week.
Notes
- Unpasteurized cream will naturally ferment without any additional culture. However, store-bought cream can be cultured with milk kefir grains, 2 tbsp cultured sour cream, or 2 tbsp cultured buttermilk.
- 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. Fresh buttermilk is much sweeter than store-bought buttermilk.
Keywords: homemade, diy, traditional, kid-friendly, fun, garlic butter, honey butter, herb butter, gluten free, summer, spring, fall, dinner party, holiday
Could you use whey from yogurt for the culture?
Yes, but if it’s regular (heat-set yogurt) then it will need to culture at around 40 C.
When I am making yogurt with a thermophilic culture, I need to heat the milk to 180°F. If I’m using a commercial mesophilic culture with raw, extra-heavy cream, should I first scald cream, too? Or just bring the cream to room temperature before mixing in the culture?
Milk is scalded before making yogurt to denature the proteins so that it can thicken with the culturing. For cultured butter, you don’t want to scaled the cream, whether you’re using mesophilic or thermophilic culture. I usually just mix mesophilic culture into cold milk, then leave it out on the counter to warm up and culture. That’s because I culture milk nearly daily, so I just move my culture into a new jar every morning. 🙂
I have tried store bought whipping cream
But I cannot make butter because of pasteurization
I am unable to find unpasteurized heavy cream
Cream doesn’t need to be unpasteurized to make butter. If you can whip it, then it can turn into butter… you just need to keep whipping. It sort of hits this fully whipped, solid stage… then if you keep shaking, churning or whipping it slowly starts to separate into butter. Maybe try again?
I will be making this with raw whole milk. So does this mean, I simply need to make the butter (which I typically make with my kitchen aide mixer) and my left over buttermilk will be cultured? Or do I need to do something else to the buttermilk so it becomes cultured? Leave it out at room temperature for a set amount of time? Thank you for sharing your knowledge!
Yes! Your raw milk should contain culture, so it will naturally be cultured. If it’s not sour enough for your taste, then it should sour after a day or two. How long does it normally take for your milk to sour? (I do feel obligated to make some sort of disclaimer about the safety of raw milk… but if you drink it regularly then I’m sure you can judge for yourself.) 🙂 Enjoy!