Cultured Butter

Fresh churned cultured butter

We are not talking about butter that has been well-bred but butter that has been well made! 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, you really can’t go wrong with butter. However, European butter, is made from cream that has had time to culture or ferment, creating a more complex flavor profile.

Did you know you can make cultured butter in your home kitchen? I LOVE making it because it’s part recipe and part science project!

Cream and buttermilk mixture

Start by adding buttermilk, the fermentation starter, to cream and mix well.

Cover cream mixture with plastic wrap and let it sit at room temperature for 12-24 hours to ferment. Once the cream has cultured, refrigerate it for at least 2 hours, or for best results, overnight.

cream mixture gets poured into mixer bowl.

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.  Stay with the mixer and be very careful to keep kitchen towel out of the way of the mechanism.

Cover the mixer with a dishtowel to avoid splatters and turn the mixer on high.  Stay with the mixer and be very careful to keep kitchen towel out of the way of the mechanism.

This is what the cream looks like just before you get butter.

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!

When the water or buttermilk, seeps out of the fat, you have butter!

washing the butter

Drain the liquid off the fat. and wash it with cool water until the water runs clear..  This process is important so the butter will not spoil in a few days time.

salt the butter 

Add salt to taste.  I like to use Fleur de Sel because it tastes less briny than regular sea salt.

Butter must be refrigerated and should last for about 2 weeks.

butter

Spread on fresh baked bread, add a little jam and voilà! You have a classic French breakfast!

Stay tuned for the recipe for Quick Apricot Jam, coming tomorrow!

Cultured Butter

4 cups heavy cream

4 tablespoons buttermilk

Fleur de Sel Salt to taste

Add buttermilk to cream and mix well.  Cover and 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 cream 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 clear.  Add salt to taste.  Store butter in the refrigerator for up to 14 days.

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One Reply to “Cultured Butter”

  1. Thanks for the recipe of Cultured butter. I have always wanted to make home made butter and didn’t realize the starter was buttermilk! what is it that you wash? the cheese cloth with butter inside?

    Reply

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Lorie Fangio | A Taste of Paris

Meet Lorie Fangio

Lorie Fangio is a teaching chef and the founder of A Taste of Paris culinary excursions. She shares her extensive knowledge of French food & culture through cooking classes, regular TV appearances, local publications, and speaking engagements. She is an award-winning food & lifestyle blogger with a zest for gathering people around a table.

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