Cultured Butter Recipe

A cutting board with a heap of softened butter next to a knife with butter.

5 from 1 vote

This 2-ingredient recipe for cultured butter yields a creamy, spreadable butter with a slight tang and savory flavor that's way better than the store-bought version!

Prep Time30

Inactive Time1 1

Total Time1 1 30

Servings: ounces butter

Calories: 136kcal

Author: Karishma Pradhan

Equipment

Ingredients

2 cups heavy cream non-ultra-pasteurized*
2 tablespoons cultured buttermilk or ¼ cup plain yogurt with live cultures
¼ - ½ teaspoon kosher salt optional

US Customary - Metric

Instructions

Ferment the cream: In a large mason jar, mix 2 cups heavy cream and 2 tablespoons cultured buttermilk with a spoon until well combined (do not shake). Cover the jar with a loose-fitting lid (or a bit of cheesecloth tied with a rubber band).
Place in a warm spot, ideally between 70℉ - 80℉ (21℃ - 27℃), for a minimum of 18 hours up to 48 hours, or until the cream has thickened slightly and smells tangy.
Note: The longer you ferment the cream, the more pronounced the flavor. If the cream is already a bit tangy at 18 hours, you can let it continue to sit for an even funkier taste.
Chill: Chill in the fridge until the milk is no warmer than 65℉, about 2 hours (or up to 24 hours if desired).
Whip: Line 2 - 3 layers of cheesecloth in a fine-mesh sieve set over a large bowl. Add cream to the bowl of a stand mixer or food processor.
Stand mixer: Attach the whisk attachment, and whip mixture on high speed until it begins to separate, about 7 minutes.
Food processor: Process mixture on high speed until it begins to separate, about 3 - 5 minutes.
When ready, you should clearly be able to see yellow-ish clumps of butter suspended in a milky liquid.
Squeeze: Pour mixture into the cheesecloth. Gather up the ends to form a pouch, and squeeze the pouch to remove as much liquid as possible.
Reserve and store the liquid in the fridge (that's buttermilk!) as desired. I yielded about 8 ounces buttermilk.
Wash: Now we're going to wash the butter with ice water to remove any excess buttermilk and lengthen the shelf-life.
In the large bowl, pour 1 - 2 cups of ice water over the butter. Using a spatula, or your hands, spread or knead the butter against the bowl to remove excess liquid. The liquid will appear cloudy. Discard the liquid, and repeat washing the butter about 4 - 8 times, or until the liquid is completely clear.
If desired, mix in ¼ - ½ teaspoon kosher salt for a salted butter variation.
Whip (optional): Voila, you've got butter! If you'd like to whip it for an airier texture before storing, transfer it back into the bowl of the stand mixer and whip for 30 seconds until nice and fluffy.
Store: Transfer butter to a sheet of wax paper or parchment, and smooth out with a knife into a rectangular shape. Seal, then store in the fridge for a month or freeze for several months.
Fresh buttermilk will last up to 1 week in the fridge stored in an airtight jar.

Notes

Cream: For best results, look for pasteurized cream. Ultra-pasteurized cream can cause issues culturing properly. However, I've personally had success using UP creams where the only additive is gellan gum.

Tip: If you have a 'bread proofing' option in your oven, you can turn it on for a couple of minutes until it's around 80°F (27°C) then turn it off before it finishes preheating. Keep the oven light on and store the jar in the oven.

Cleaning:

During the butter-washing process, you can wipe your hands on the cheesecloth to help keep them clean.
Use a flexible spatula to scrape as much out of the bowl as possible, making clean up easier.
Wipe the bowls with a paper towel to remove excess grease, then scrub and soak with very soapy hot water for a few minutes before rinsing.

Nutrition