Homemade Cultured Butter
When I shop for butter, I always look for cultured butter (that is on sale!). Cultured butter is extra delicious for a variety of reasons and now that I know how to make cultured butter at home, I can enjoy the extra buttery deliciousness any time!
Before refrigeration, all butter was cultured butter. When someone made butter, the cream flockulates which is where the butterfat floats to the top.
The live bacterial cultures in the buttermilk go to work on the lactose in the cream. It converts the lactose into lactic acid. This process produces something called diasatyl which you can find added to a lot of packaged foods like microwave popcorn. This diasatyl creates a buttery flavor. Too often people think cultured butter is going to be sour but in reality, cultured butter is more buttery!
This is why cultured butter is extra delicious!
When making Homemade Cultured Butter, I suggest to not use ultra pasteurized heavy cream. It isn’t recommended due to lack of flavor but it will still work.
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I love to make homemade cultured butter, yogurt and mascarpone cheese with their raw heavy cream!
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Homemade Cultured Butter
Ingredients
- 1 quart heavy cream (ultra pasteurized not recommended)
- 2 tablespoons buttermilk
- Redmond Real Salt
Instructions
- Place the cream and buttermilk into a container. Put a lid on it and allow to sit at room temperature for 24 hours up to 7 days. Longer will cause a more funky flavor if you prefer that. Warmer temperatures will cause the reaction to happen faster. I prefer my buttermilk after 2 days of fermentation.
- Place it into the fridge at 55 degrees F. This is the temperature when butter is churnable. If it is too cold, it will be too hard to churn. It it is too warm, it won’t churn.
- Once the mixture is at 55 degrees F, place into your food processor and run it briefly. You will see it quickly go from heavy cream to golden orbs of butter in liquid. Place that into cheesecloth and separate the butter from the liquid. Squeeze the liquid out of the butter. Save the liquid for soups or drinking (it is buttery and delicious). Place the butter that is still in the cheesecloth, into an ice bath for a couple of minutes to firm it up. The last step is to churn it with a wooden spoon while still in the cheesecloth. Bubbles of buttermilk will burst out. Kneed it for a few minutes until there are no more pockets of buttermilk.
- Add Redmond Real salt if desired!
- Place the butter in an airtight container in the fridge for up to one month.
Nutrition
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Is this type of buttermilk safe to use for Keto? I was thinking along the lines of making buttermilk ranch dressing.
Yes, it is. 🙂
Hello –
I’m still trying to find the link about kidney stones. The link in the emailed newsletter went to a 404 error page. thank you – kristy
That post went out early by accident. It will post on March 28th. 🙂
I live in France and then do not have buttermilk. Is there a way to make it your self?
Precisely my predicament in Spain. I would be interested in a solution if one ever materializes.
I found a recipe here:
https://tastesbetterfromscratch.com/how-to-make-buttermilk/
Can a can of cultured powdered buttermilk be used? Or do you recommend just making buttermilk by adding vinegar or lemon juice to regular milk?
I’m not sure if that will work. I would make it using a recipe like this:
https://tastesbetterfromscratch.com/how-to-make-buttermilk/
I’d you are casein sensitive would culture butter be ok to use?
No it probably wouldn’t be. 🙂