Master Homemade Cultured Butter: An Easy Guide to Tangy Perfection & Real Buttermilk
There’s nothing quite like the rich, creamy goodness of butter, especially when it’s infused with a delightful tang that elevates every dish. If you’re a true butter enthusiast, you understand the difference that quality makes. While many enjoy experimenting with homemade clarified butter, ghee, and brown butter, today we’re taking a step further into the world of dairy delights: homemade cultured butter. This comprehensive guide will walk you through the surprisingly simple process of creating your own tangy butter, along with the added bonus of authentic, real buttermilk.
Making cultured butter at home isn’t just a culinary project; it’s an enjoyable journey that yields incredible results. Many assume such a process is complicated, but you’ll find it’s far easier and more rewarding than you might imagine. The unique flavor and texture of cultured butter will transform your cooking and baking, making it a staple in your kitchen.
My own journey into homemade cultured butter began alongside my sourdough bread baking adventures a year ago. After sharing glimpses of the process on Instagram, the demand for a detailed, step-by-step guide was overwhelming. So, let’s dive into the art of making this extraordinary butter, unlocking a world of flavor and freshness right in your kitchen.
What Exactly is Cultured Butter?
Cultured butter distinguishes itself from regular butter by a crucial initial step: it’s made from cultured cream. This means the cream undergoes a fermentation process, similar to yogurt, where live bacterial cultures are introduced and allowed to work their magic over a period of time. This fermentation is what gives cultured butter its signature qualities.
Unlike conventional sweet cream butter, which is made from fresh cream, cultured butter develops a distinct, slightly tangy flavor profile. This tang, often described as a delicate sourness or nuttiness, deepens and becomes more complex as the cream ferments. The texture also tends to be richer and more spreadable than regular butter, making it a favorite among chefs and home cooks alike. European-style butters are often cultured, renowned for their higher butterfat content and superior flavor, and by making it at home, you can achieve this gourmet quality at a fraction of the cost.
The unique flavor of homemade cultured butter enhances just about everything it touches. Imagine it slathered generously on a warm slice of crusty sourdough bread (my absolute favorite way to enjoy it!), melting into fluffy pancakes, or enriching your favorite baked goods and savory dishes. While gourmet cultured butter is increasingly available in stores, crafting it yourself offers superior freshness, taste, and significant cost savings. Plus, there’s immense satisfaction in knowing exactly what goes into your food.
To embark on this delightful journey, you’ll need just two core ingredients, plus a few essential pieces of equipment.
Essential Ingredients for Homemade Cultured Butter
- High-Quality Heavy Cream (*not ultra-pasteurized): The foundation of great butter is excellent cream. It’s crucial to select heavy cream that is not ultra-pasteurized. Ultra-pasteurized creams, and often some ‘whipping’ creams, undergo a high-heat treatment that can destroy the proteins essential for proper culturing and churning. They may also contain thickeners or gums that interfere with the process. For the best flavor, color, and nutritional profile, seek out the highest quality cream you can find, ideally 100% grass-fed.
- Culturing Agent (Cultured Buttermilk, Plain Unsweetened Yogurt, etc.): This ingredient introduces the beneficial live bacterial cultures that ferment the cream. You can use:
- Cultured Buttermilk: The most traditional choice, ensuring a classic tangy butter.
- Plain Unsweetened Yogurt with Live Cultures: A versatile alternative, offering a slightly different but equally delicious tang.
- Cultured Sour Cream or Crème Fraîche: Also excellent choices, especially if you have them on hand.
The beauty of this recipe is its flexibility. Use whichever cultured dairy product you regularly buy or have available. And here’s a secret: once you make your first batch, the leftover homemade buttermilk can be used to culture future batches, creating a continuous cycle of homemade goodness!
Recommended Equipment:
- Tight-Lidded Container: For culturing the cream at room temperature, keeping it sealed and safe.
- Fine-Meshed Sieve: Essential for separating the butter solids from the liquid buttermilk efficiently.
- Large Mixing Bowl: Needed during the churning process and especially for washing the butter.
- Spatula: For pressing the butter and gently handling it during straining and washing.
- Stand Mixer with Whisk Attachment: This is the most efficient tool for churning butter, quickly transforming cream into butter.
- (Alternatives) Food Processor or Large Jar: If you don’t have a stand mixer, a food processor can work wonders. For a more traditional and arm-strengthening approach, you can even shake the cream vigorously in a large, tightly sealed jar!
Step-by-Step: How to Make Cultured Butter at Home
1. Culture the Cream:
Begin by combining your chosen heavy cream and the culturing agent (whether it’s cultured buttermilk, plain unsweetened yogurt with live cultures, or cultured sour cream/crème fraîche) in a clean, lidded container. Stir the mixture well to ensure the cultures are evenly distributed throughout the cream.
Allow this mixture to sit at room temperature, ideally between 70°F and 75°F (21°C-24°C), for a minimum of 24 hours, and up to 48 hours or even longer. During this period, the bacterial cultures will ferment the cream, thickening it considerably and developing that distinctive tangy flavor. The longer it cultures, the more pronounced the tang will become. You’ll notice it souring and becoming significantly thicker, much like a very rich yogurt.
Once sufficiently cultured, transfer the cream mixture to the refrigerator to chill for at least one hour. This crucial step ensures that the butterfat firms up, preventing it from becoming greasy or overly soft during the churning process, which is essential for a perfectly textured butter.
2. Churn the Cultured Cream:
Once thoroughly chilled, transfer the cultured cream mixture into the bowl of a stand mixer equipped with a whisk attachment. If using a food processor, use the S-blade. For a manual method, pour the cream into a large, sturdy jar with a tight lid.
To prevent splattering, loosely cover your stand mixer with a clean kitchen towel. Begin whipping the cream over medium-high speed. Initially, the mixture will thicken into a beautiful soft whipped cream, then progress to stiff peaks. This stage is relatively quick, so keep an eye on it.
Reduce the mixer speed to medium-low. Continue whipping, and you’ll observe a magical transformation: the liquid (buttermilk) and butterfat will begin to separate, and the mixture will take on a curdled appearance. At this point, the splattering can increase significantly, so ensure your kitchen towel is securely placed.
Lower the speed to low and continue whipping until the butterfat completely coalesces into a solid mass, gathering around the whisk attachment. This indicates that the butter has fully formed and separated from the buttermilk. If using a food processor, this will happen quickly. If shaking by hand, brace yourself for a good workout!
3. Strain the Real Buttermilk:
Place a large fine-meshed sieve over a large mixing bowl. While you can line the sieve with muslin or cheesecloth for extra filtration, it’s often not strictly necessary for straining the buttermilk. Gently pour the entire contents of your mixer bowl into the sieve. The liquid that collects in the bowl below is your prized possession: real buttermilk!
Once most of the liquid has drained, transfer the solid mass of butter to the sieve. Using a spatula, gently press the butter against the sides of the sieve to release any additional buttermilk that might be trapped within, being careful not to push the butter itself through the mesh. The more buttermilk you remove now, the better the butter’s texture and shelf life will be.
Transfer the freshly made buttermilk to a covered container and refrigerate it. This homemade buttermilk is far superior to store-bought versions and can be stored in the fridge for one to two weeks, ready for all your baking needs.
4. Wash the Butter Thoroughly:
Now, transfer the mass of butter to the empty mixing bowl. This step is critical for ensuring your butter has a long shelf life and pure flavor. We will wash the butter repeatedly with very cold water, pressing it to release any remaining excess buttermilk. The process goes like this: strain, wash, repeat.
Pour about 1 cup (240 mL) of very cold water over the butter. Using the back of your spatula or a sturdy spoon, press the butter repeatedly against the side of the bowl. This action helps to force out any trapped buttermilk. Drain the cloudy liquid, discarding it, and repeat this washing process. You’ll need to do this anywhere from 4 to 6 times, or until the water runs completely clear. Don’t be shy; it’s better to overwash than underwash. The cold water also helps to firm up the butter, giving it a desirable consistency.
Once the water is clear, press the butter one last time to expel any excess water. You can use clean hands for this if you prefer, as it allows for a good feel of the butter’s consistency, but it’s not strictly required.
5. Add Salt (Optional, but Recommended):
At this stage, your cultured butter is ready! If you prefer unsalted butter, you can skip this step. However, a touch of salt enhances the flavor and acts as a natural preservative. Add a pinch of kosher salt (¼ teaspoon per 12 ounces of butter is a good starting point) and mix it thoroughly into the butter using your spatula or hands.
I personally prefer not to salt my cultured butter during this stage. The vibrant, tangy flavor of the fresh butter is so exquisite on its own, and salting can sometimes mask it. Instead, I sprinkle salt on top of my food after using the butter, allowing its natural taste to shine through.
6. Wrap and Store the Cultured Butter:
This recipe typically yields about 12 ounces of beautiful cultured butter. Divide the butter into desired portions and shape them. Classic butter molds or simply forming blocks wrapped in wax paper or parchment paper work perfectly. The wax paper prevents sticking and helps maintain its shape.
Store your well-wrapped cultured butter in the refrigerator for up to a month (or even longer if properly washed). For extended storage, you can easily freeze portions for later use. Thaw frozen butter in the refrigerator before using.
The Unrivaled Benefits of Homemade Cultured Butter
Beyond the simple satisfaction of DIY, making your own cultured butter offers a plethora of advantages:
- Superior Flavor & Aroma: The fermentation process imparts a complex, tangy, and subtly nutty flavor that store-bought regular butter simply can’t match. It’s truly a gourmet experience.
- Control Over Ingredients: You choose the quality of your cream, ensuring no unwanted additives or preservatives. This is especially beneficial if you prioritize organic or grass-fed dairy.
- Freshness Guaranteed: Enjoy butter at its peak freshness, without the long transit and shelf time of commercial products.
- Cost-Effective: While high-quality cream can be an investment, making your own cultured butter is often more economical than purchasing premium cultured butter from specialty stores.
- Real Buttermilk Bonus: As a delightful byproduct, you get authentic, live-culture buttermilk, perfect for elevating your baking.
Creative Ways to Use Your Cultured Butter:
The tangy flavor of cultured butter makes it incredibly versatile. Here are just a few ideas to get you started:
- Slather generously on homemade sourdough bread, warm croissants, waffles, pancakes, or my easy whole wheat biscuits.
- Fold into my favorite Yukon gold mashed potatoes for an extra layer of richness and tang.
- Create homemade cultured compound butter by infusing it with fresh herbs (like chives or rosemary), garlic, lemon zest, or spices for an instant flavor boost to steaks, roasted vegetables, or pasta.
- Use in lieu of traditional butter in your favorite baked goods, such as cakes, cookies, or pie crusts, to add a subtle complexity and tenderness.
- Enhance and add a touch of tang to savory dishes, sauces, or glazes. It’s particularly fantastic in pan sauces for fish or chicken.
Don’t Forget the Real Buttermilk!
One of the most exciting aspects of making cultured butter from scratch is the byproduct: authentic, liquid buttermilk. This is vastly different from the thick, often artificially soured buttermilk sold in most grocery stores. Our homemade version is a true fermented dairy product with an unparalleled, delicate tang and rich flavor. It’s a treasure trove for baking!
Ways to Use Your Leftover Buttermilk:
- Whip up light and fluffy buttermilk pancakes or waffles.
- Bake a batch of tender Easy Blueberry Muffins or Whole Wheat Apple Cinnamon Muffins.
- Create incredibly tender Easy Whole Wheat Biscuits or classic Irish Soda Bread Scones.
- Use it in marinades for chicken or pork to tenderize and add flavor.
- Substitute it for milk in many recipes to add moisture and a subtle tang.
Troubleshooting Common Issues
While making cultured butter is generally straightforward, here are a few tips for common issues:
- Cream Not Culturing? Ensure your cream is *not* ultra-pasteurized, as the high heat kills the enzymes needed for fermentation. Also, check your room temperature; if it’s too cold (below 70°F/21°C), the cultures will work very slowly, if at all.
- Butter Not Separating During Churning? The most common culprits are cream that’s too warm or cream that hasn’t been churned long enough. Make sure your cultured cream is thoroughly chilled before churning. Patience is key; sometimes it just needs a few more minutes.
- Greasy Butter? This usually happens if the cream was too warm during churning. Chilling the cultured cream adequately helps the butterfat remain firm and separate cleanly.
- Butter Tastes Bland? This might be due to insufficient culturing time or not enough culturing agent. Allow the cream to ferment longer next time for a deeper, tangier flavor. Also, ensure you’re using high-quality heavy cream.
Homemade Cultured Butter
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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Fine Mesh Strainers
Ingredients
- 1 quart (4 cups; 960 mL) high quality heavy cream not ultra pasteurized; no stabilizers added
- 3 tablespoons (45 mL) cultured buttermilk or plain unsweetened yogurt with live cultures, or even cultured sour cream or creme fraiche
- ¼ teaspoon kosher salt optional
Instructions
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Culture the Cream: Combine the cream and culturing agent (cultured buttermilk, plain unsweetened yogurt with live cultures, or cultured sour cream or creme fraiche) in a lidded container. Stir to combine.
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Allow the cream mixture to sit at room temperature, between 70°F to 75°F (21°C-24°C), for at least 24 hours and up to 48+ hours. The mixture will thicken and have a stronger, more pronounced tangy flavor as it sits. It will sour and become significantly thicker in texture with time.
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Transfer the cream mixture to the refrigerator and chill for at least one hour. This will ensure that the butter fat will stay firm and not become greasy during churning.
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Churn: Place the chilled cream mixture in the bowl of stand mixer fitted with a whisk attachment (note: you can also use a large food processor or even shake the cream by hand if you’re up to it!). Cover the stand mixer with a clean kitchen towel (this will help prevent any splattering) and whip over medium-high speed until the mixture has thickened and has the texture of a soft whipped cream.
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Reduce the mixer speed to medium-low and continue whipping until the liquid and butter fat just begin to separate and it looks curdled. Reduce speed to low – be sure to cover the mixer as it can splatter considerably at this stage – and continue whipping until the butter comes together as a solid mass on the whisk attachment.
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Strain: Set a large fine-meshed sieve over a large mixing bowl. You can line the sieve with muslin, but I do not find this step necessary. Gently pour over the liquid (this is real buttermilk) and then transfer the mass of butter to the sieve. Using a spatula, gently press the butter against the sieve to release any additional liquid – without pushing the butter through the sieve. Transfer the homemade buttermilk to a covered container and refrigerate. The buttermilk can be stored in the fridge for one to two weeks.
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Wash: Meanwhile, transfer the mass of butter to the now empty mixing bowl. At this step, we will wash the butter repeatedly with very cold water, pressing the butter to release any excess buttermilk. Strain, wash, repeat. The cold water helps to firm up the butter and washing helps press out any excess buttermilk from the butter, which will extend its storage life in the fridge.
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Pour 1 cup (240 mL) of very cold water over the butter and using the back of a spatula (or spoon), press the butter repeatedly against the edge of the bowl. Drain, discarding any liquid, and repeat until the water runs clear. This will take anywhere from 4 to 6 washes. Be sure to err on the side of overwashing. Once the water runs clear and you have drained the liquid, press the butter once more to release any excess water. If you desire, you can use clean hands to do this – but it isn’t necessary or required.
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Add Salt If Desired: At this stage, you can choose to mix and stir in salt or other seasonings, if desired. I prefer not to salt my cultured butter (and sprinkle salt after using, etc.) as it can mask the tangy flavor.
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Store: Divide the butter in half – this recipe yields roughly 12 ounces of cultured butter – shape as desired, wrapping the butter in wax paper. Store well-wrapped in the refrigerator for up to a month (or longer) or freeze for later use.
Storage Tips:
- Cultured butter can be wrapped well and stored in the refrigetator for up to a month (or longer) and can also be frozen and thawed for later use.
Inspired by Brod & Taylor.