How to Make Cultured butter
Cultured butter is made by fermenting cream before churning, creating a rich, tangy, complex flavor far superior to regular butter. The fermentation develops diacetyl compounds that give it a distinctive buttery aroma and taste.
Category: Dairy · Method: Lactic Acid · Time: 12-24h · Difficulty: 2/5 · Yield: varies · Temp: 18-22°C
History
Before refrigeration, all butter was cultured because cream naturally soured before churning. This traditional method survived in Europe while America shifted to sweet cream butter. French and European butters are typically cultured, prized for their superior flavor.
Ingredients
- 2 cups (500ml) Heavy cream — Pasteurized, at least 36% fat. Avoid Ultra-Pasteurized (UHT) cream as the high heat treatment can prevent proper culturing and result in a poor emulsion.
- 2 tbsp Cultured buttermilk — Must contain live active cultures. Alternatively, use 2 tbsp of plain yogurt or a specific mesophilic starter culture.
- 1/4 tsp Salt — Optional, to taste. High-quality sea salt or fleur de sel is recommended for finishing.
Equipment
- Glass jar with lid
- Stand mixer, food processor, or jar for shaking
- Fine mesh strainer
- Bowl of ice water
- Butter paddles or wooden spoons
Instructions
Culture cream
Mix cream and buttermilk in a clean glass jar. Cover loosely with a cloth or lid and let sit at room temperature (18-22°C) for 12-24 hours until thickened.
Time: 12-24 hours
Tip: The cream is ready when it has a consistency similar to crème fraîche and a pleasant, tangy aroma.
Chill
Refrigerate the cultured cream for at least 1 hour, or up to 24 hours. Chilling the fat globules ensures a more efficient churn and better texture.
Time: 1+ hours
Tip: Target a cream temperature of about 10-15°C for the most effective churning.
Churn
Pour cream into a stand mixer or food processor. Begin beating on medium-high speed. As the cream thickens into stiff peaks, reduce speed to medium-low to prevent the buttermilk from splashing when the butter suddenly separates (the 'break').
Time: 5-10 min
Tip: The process goes from whipped cream to grainy 'pebbles' before the liquid buttermilk suddenly releases.
Drain buttermilk
Strain the mixture through a fine-mesh sieve to separate the butter solids from the liquid buttermilk. Save the liquid for baking or drinking.
Time: 5 min
Tip: This leftover liquid is true cultured buttermilk, rich in the majority of the probiotics from the fermentation process.
Wash and knead
Place butter in a bowl of ice-cold water. Fold and squeeze the butter with a spatula or your hands to release trapped buttermilk. Change the water and repeat until the water remains perfectly clear.
Time: 10 min
Tip: Thorough washing is critical; any remaining milk solids will cause the butter to go rancid within days.
Salt and shape
Transfer butter to a dry surface. Work in salt if desired. Use wooden butter paddles or parchment paper to shape into a log or block, pressing out any final droplets of water.
Time: 5 min
Tip: Adding salt not only flavors the butter but also acts as a preservative to extend shelf life.
Fermentation Timeline
- Day 1: Culturing — Cream fermenting at room temperature.
- Day 2: Churning — Cultured cream churned into butter.
Signs of Success & Spoilage
Good signs
- Yellow color
- Pleasant tangy aroma
- Smooth texture
- Holds shape when cold
- Rich buttery taste
Warning signs
- Sour or off smell
- Watery texture
- Won't come together
- Rancid taste
- Mold
Troubleshooting
- Won't churn
- Cause: Cream too warm Solution: Chill thoroughly before churning.
- Butter too soft
- Cause: Too warm during process Solution: Work in ice water. Keep everything cold.
- Spoils quickly
- Cause: Buttermilk not fully washed out Solution: Wash more thoroughly until water is clear.
Storage
Wrapped in parchment or wax paper in refrigerator Keeps 2-3 weeks refrigerated; months frozen. Freezes beautifully. Double wrap to prevent freezer burn.
Health Benefits
- High concentration of fat-soluble vitamins A, D, E, and K2
- Contains Conjugated Linoleic Acid (CLA), especially if using grass-fed cream
- Rich in Butyric acid, a short-chain fatty acid that supports colon health
- Contains residual probiotics (though the majority remain in the leftover buttermilk)
- Easier to digest than sweet cream butter due to the fermentation process
- Free from the trans fats found in margarine and industrial spreads
Serving Suggestions
- On fresh bread
- Finishing butter for steaks
- Baking for flakier pastries
- Compound butters with herbs
- French-style radishes with butter
- Finishing for vegetables and pasta
Related Dairy Ferments
Other Lactic Acid Ferments
- Sauerkraut — Vegetable
- Kimchi — Vegetable
- Pickles — Vegetable
- Hot Sauce — Condiment
- Water Kefir — Beverage
- Kraut-Chi — Vegetable
- Curtido — Vegetables
- Fermented Carrots — Vegetables