Homemade Cultured Butter

We love fresh recipes, and we know you do, too. Here’s a do-it-yourself cultured butter recipe, and it’s so simple!

Salted Cultured Butter

Combine buttermilk and cream in a saucepan and heat to 85°F.
Pour mixture into a large bowl. Cover with a couple of layers of cheesecloth or clean cotton towel.
Let sit at room temperature for 8-24 hours, or until thickened.
(PS- you just made crème fraîche, which will be the base of your butter!)
Place the crème fraîche in a bowl of a stand mixer.
Using a whisk attachment, whip mixture until the curds of butter separate from the whey (buttermilk). This can take from 5 to 10 minutes.
Note: Cover the entire mixer with food film or a cotton towel contain splattering.
Once buttermilk has separated form the curds, pour the contents of the mixing bowl through a fine mesh sieve. Save the buttermilk for cooking or to enjoy as a beverage.
Place the butter curds back in the mixing bowl and pour ice cold water over it.
Using a small spatula, press out any remaining buttermilk. Keep pressing and rinsing the butter until the water is clear.
Mix sea salt into the butter, according to your preference of taste.
Form butter into a log, wrap it in a piece of parchment paper, then plastic wrap, and freeze.
Let it return to room temperature before you enjoy!

Recipe and photo courtesy from Bret Bannon of Bret’s Table.

We love fresh recipes, and we know you do, too. Here’s a do-it-yourself cultured butter recipe, and it’s so simple!

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Combine buttermilk and cream in a saucepan and heat to 85°F.
Pour mixture into a large bowl. Cover with a couple of layers of cheesecloth or clean cotton towel.
Let sit at room temperature for 8-24 hours, or until thickened.
(PS- you just made crème fraîche, which will be the base of your butter!)
Place the crème fraîche in a bowl of a stand mixer.
Using a whisk attachment, whip mixture until the curds of butter separate from the whey (buttermilk). This can take from 5 to 10 minutes.
Note: Cover the entire mixer with food film or a cotton towel contain splattering.
Once buttermilk has separated form the curds, pour the contents of the mixing bowl through a fine mesh sieve. Save the buttermilk for cooking or to enjoy as a beverage.
Place the butter curds back in the mixing bowl and pour ice cold water over it.
Using a small spatula, press out any remaining buttermilk. Keep pressing and rinsing the butter until the water is clear.
Mix sea salt into the butter, according to your preference of taste.
Form butter into a log, wrap it in a piece of parchment paper, then plastic wrap, and freeze.
Let it return to room temperature before you enjoy!

Recipe and photo courtesy from Bret Bannon of Bret’s Table.