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+ servings

Homemade Cultured Butter

Maria Emmerich
Prep Time 1 day
Course Carnivore, Egg Free, Nut Free, Sauces and Condiments
Cuisine American
Servings 24
Calories 132

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

Calories: 132 | Fat: 15g | Protein: 1g | Carbohydrates: 1g | Fiber: 0g | P:E Ratio: 0.1