Cultured Butter

Learning to make cultured butter gives you a simple skill that results in two delicious, probiotic rich products. Butter and buttermilk. Recipe video is above!

Course: Spreads

Cuisine: European

Keyword: Cultured, Fermentation, Fermented

Prep Time: 10

Fermentation Time: 1

Servings: servings

Calories: 88kcal

Author: Gabby Campbell

Equipment

1 Stand mixer or hand churner
1 Piece of muslin or a thin, clean tea towel

Ingredients

400 ml double cream (min. 35% fat)
¼ cup yoghurt
Pinch sea salt (optional)

Instructions

Pour the yoghurt into a large bowl, add the cream, and whisk together to combine.
Cover the bowl with a clean cloth and set aside to ferment for 24 hours. The cream will have thickened slightly and smell a little sour when ready. If it's cold where you are, this may take up to 48 hours. If it's warmer, it will take less time.
The next day, put some ice cold water in a large bowl and set it aside.
Remove the cloth from the fermented cream and tip it all into the bowl of your mixer. Mix on high for a couple of minutes or until you see the cream split into a solid (butter) and liquid (buttermilk).
Line another bowl with muslin or a thin, clean tea towel. Pour the butter and buttermilk into it then gather the sides, pick it up and squeeze well to drain all the buttermilk out.
Pour the buttermilk into a jar and keep in the fridge until using.
Next, take the butter and form it into a ball in your hands. Now dunk it into the iced water several times squeezing it as you do. You want to rinse it well and wash off any remaining buttermilk to ensure the butter doesn't spoil.
If you have butter pats - Put the washed butter onto a chopping board and pat into a rectangle. Place in a butter dish, sprinkle with salt (optional) and store in the fridge.
If you don't have butter pats - You can press the freshly made butter into a small dish and cover it before placing in the fridge. Or you can put the freshly made butter onto some baking paper, roll it into a log and store it that way.

Notes

For best flavour I suggest using the butter within a month. Freezing it is also an option to ensure none of it goes to waste.

Nutrition