Serves 10
1440 min
Homemade Cultured Butter
Recipe GLPR96577413c118c8
Rich, creamy cultured butter made by fermenting heavy cream with a live yogurt or buttermilk culture, then churning and washing to develop a luxurious, tangy spread. The cultured base adds complex flavor and natural probiotics. Finish with fleur de sel or Maldon salt for an elegant condiment that elevates bread, vegetables, and cooking.
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Ingredients
4 cups heavy cream
1/3 cup plain whole-milk yogurt, crème fraîche, or buttermilk
ice as needed for cooling
flaky sea salt to taste, such as fleur de sel or Maldon salt
Directions
Pour the heavy cream into a clean glass jar with a tight-fitting lid. Add the yogurt, crème fraîche, or buttermilk and stir gently to combine. Cover and let sit at room temperature (65–72°F is ideal) for 8–24 hours until the cream thickens and develops a slight tang. The longer it sits, the more pronounced the cultured flavor will be.
Pour the cultured cream into a food processor or blender. Blend on medium-high speed, stopping occasionally to scrape down the sides. After 8–12 minutes, the cream will separate into butter solids and buttermilk (a thin, milky liquid). You will notice the texture transform from whipped cream to granular butter.
Pour the contents through a fine-mesh strainer lined with cheesecloth over a bowl to catch the buttermilk. Press the butter gently with a spatula to extract as much liquid as possible. Reserve the buttermilk for baking or other uses if desired.
Transfer the butter solids to a clean bowl filled with ice water. Using your hands or a wooden spoon, gently squeeze and work the butter to remove remaining buttermilk. Drain and replace the water with fresh ice water. Repeat this washing process 2–3 times until the water runs nearly clear. This step removes excess buttermilk and helps preserve the butter.
Press the butter between your palms or against the bowl with a wooden spoon to form a compact mass. Squeeze out any remaining water. If desired, knead gently with a pinch of fleur de sel or Maldon salt mixed throughout.
Shape the butter into a log, patty, or transfer to a butter crock or parchment-lined container. Sprinkle flaky sea salt over the surface to taste. Cover and refrigerate until firm. Use within 2–3 weeks, or freeze for longer storage.
