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Homemade Cultured Butter

It's easy to make homemade cultured butter. Flavour it with herbs and garlic for a burst of flavour

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 bottom of the post for more flavour suggestions.

Scale

Ingredients

Instructions

  1. Mix the whipping cream and the culture in a 1 quart jar. Leave it on the counter to culture for at least 12 hours.
  2. 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 whipping cream.
  3. The whipping cream will thicken so that it seems like nothing is happening, but keep shaking/whipping. After about 10 to 15 minute the butter fat will separate from the buttermilk. (See photo above).
  4. Keep shaking until all the buttermilk has separated and the butter has formed into a ball.
  5. 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.
  6. Rinse the butter with cold water a second time, and press out any remaining buttermilk.
  7. 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.
  8. Unsalted butter needs to be stored it in the fridge. Otherwise, salted cultured butter can stay on the counter for up to a week.

Notes

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