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Homemade Cultured Butter

Five ways to flavour homemade culture butter - garlic, herb, basil, lemon, cinnamon honey

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.

Ingredients

Scale
  • 2 cups whipping cream
  • Culture (see notes)
  • Scant 1/4 tsp salt, to taste

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 cream.
  3. 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).
  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 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