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5 from 1 vote

Cultured Butter and Buttermilk Recipe

Learn how to make delicious, flavorful homemade cultured butter, filled with probiotics in this recipe by Make It Dough
Prep Time15 minutes
Total Time1 day
Course: Sides
Cuisine: American
Servings: 24 tablespoons
Calories: 68kcal

Equipment

  • 32 oz jar
  • Hand mixer or stand mixer
  • Mesh strainer
  • spatula
  • Parchment paper

Ingredients

  • 473 g heavy whipping cream
  • 56 g yogurt
  • 8 g salt

Instructions

  • Culture cream: Combine yogurt and heavy cream in a large jar. Seal jar lightly and let the cream ferment for 24 to 48 hours.
  • Chill the cultured cream: Let the cream chill for at least 1 hour.
  • Churn butter: Pour the cream into a large mixing bowl or the bowl of a stand mixer. Whip the cream using a mixer with a whisk attachment until the mixture transforms into curds and the buttermilk begins separating.
  • Strain: Place a mesh strainer over a large measuring cup or mixing bowl. Pour the butter with the buttermilk into the strainer. Gently squeeze the butter through the strainer using a spatula. Try to squeeze as much of the buttermilk out as possible without squeezing it through the strainer.
  • Store buttermilk: Store the buttermilk in a jar and refrigerate.
  • Rinse butter: Place the butter into a bowl of ice water. Squeeze the butter to get rid of the buttermilk. Rinse the butter until the liquid runs clear. You must get the buttermilk out or your butter may go rancid.
  • Add salt to the butter: Place the butter into a mixing bowl and add salt. Using a wooden spoon, knead the salt into the butter until fully incorporated.
  • Store: Divide the butter into 3 portions, about 113 grams each. Place each piece of butter on a piece of parchment or wax paper. Form the butter into a cylinder and wrap it. Your butter will keep well in the refrigerator for 3 months or in the freezer indefinitely.

Notes

Substitute sour cream or cultured buttermilk for yogurt, just make sure you're using something with live active cultures
Try your best to keep your cream cold, it will make the process easier and less messy
Allowing your curds to get too warm may make your butter too greasy
When in doubt, use weight over volume measures
 

Nutrition

Calories: 68kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 136mg | Potassium: 22mg | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.02mg