There is nothing like the rich flavor of European style cultured butter. In the US we are accustomed to sweet cream butter, which is also wonderful but it just does not compare to the complex flavor of the European style butter. What’s the difference you might ask? The name gives it away, the cream has been culture or fermented giving it a fuller tangy flavor. You can make your own culture butter in your home kitchen very easily. Just follow these simple steps! Add 1 tablespoon to every cup of cream you want to culture. I usually make 4 cups at a time. Mix well. Cover cream mixture with plastic wrap and let sit at room temperature for 12-24 hours. Then refrigerate for at least 2 hours or for the best results overnight. Pour the cold cream into your electric mixer fitted with the paddle attachment. Cover the mixer with a dishtowel to avoid splatters and turn the mixer on high. Be very careful to keep kitchen towel out of the way of thee mechanism. This is what it looks like just before you get butter. Keep churning! When the water or buttermilk seeps out of the fat, you have butter! Drain the liquid off the fat. Wash the butter with cold water. It is important to wash the butter until the water is clean so the butter will last for 10 days in the refrigerator. Add salt to taste. I like to use Fleur de Sel because it tastes less briny than sea salt. Spread of fresh baked bread for the ultimate butter experience!!
4 cups heavy cream
4 tablespoons buttermilk
Fleur de Sel Salt to taste
Add buttermilk to cream and mix well. Allow mixture to sit out at room temperature for 12-24 hours. Place mixture in the refrigerator for a minimum of 2 hours and up to 2 days. Pour mixture into the mixing bowl of an electric mixer flitted with a paddle attachment and cover edges with a dishtowel to collect splatter. Start the mixer on slow at first and then increase speed. Allow mixture to churn until butter clumps and a watery liquid is released. Pour butter through a cheese cloth to collect the fat. Return butter to the bowl and wash it with clean cool water pressing the whey out of the butter until the water runs clean. Add salt to taste. Store butter in the refrigerator for up to 10 days.