HOMEMADE CULTURED BUTTER

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Homemade Cultured Butter image

Any heavy cream that's beaten long enough turns into butter, of course. But by incorporating one extra step in the process-culturing the cream with buttermilk or yogurt, essentially turning it into tangy, funky crème fraîche-this recipe reaches a whole new depth of flavor.

Provided by Sam Worley

Categories     Butter     Milk/Cream     Condiment/Spread

Yield Makes about 2 cups

Number Of Ingredients 5

1 quart heavy cream
1/2 cup buttermilk or plain yogurt (not Greek)
Flaky sea salt (for serving; optional)
Special Equipment
A stand mixer; cheesecloth

Steps:

  • Whisk cream and buttermilk in a large bowl. Cover loosely with plastic and let sit at room temperature until thickened and tastes tangy, at least 12 hours and up to 36 hours (how long this takes will depend on the temperature of your kitchen). Chill until crème fraîche is cool, about 2 hours.
  • Transfer crème fraîche to the bowl of a stand mixer fitted with the whisk attachment. Cover space between top of bowl and head of mixer with plastic wrap (this is a must, unless you want cream all over your kitchen). Beat on high speed until butterfat has separated and starts to clump around bottom of whisk, about 5 minutes.
  • Line a fine-mesh sieve with cheesecloth. Strain butter mixture through sieve into a small bowl. Pull cheesecloth tightly over butter and form into a ball. Squeeze to drain any excess buttermilk; reserve buttermilk for another use.
  • Transfer butter to a clean bowl and knead, adding a few tablespoons of ice water at a time. Drain water off butter as it becomes cloudy; repeat 3-4 times (the water you drain off should become clearer each time). Continue to knead until no liquid remains. Transfer butter to an airtight container or roll into parchment-wrapped logs. Wrap in plastic and chill until ready to use. Serve with sea salt, if desired.
  • Do Ahead
  • Butter can be made 2 weeks ahead; keep chilled, or freeze up to 3 months.

Nune Davtyan
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I'm not a big fan of butter, but this cultured butter is amazing. It's so creamy and flavorful, I could eat it every day.


Inessalynn Fathagaag
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This butter is so delicious, it's worth the extra effort to make it yourself.


Hala Hala2
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I'm so glad I found this recipe. I've been looking for a way to make cultured butter at home for a long time.


Amy Comeau
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This is a great recipe for special occasions. I made it for a dinner party and everyone loved it.


Jai Stout
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I've been using this recipe for years and it never fails. My family and friends always rave about my cultured butter.


Breanna Torres
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I'm so impressed with how easy this recipe was to follow. I'm a beginner in the kitchen, but I was able to make this butter without any problems.


Leryn King
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This is the best cultured butter I've ever had. It's so creamy and flavorful, and it melts in your mouth.


Kinsley
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I love that this recipe uses simple, natural ingredients. I know exactly what's going into my butter.


Hart Jules
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This butter is so good, I could eat it with a spoon! It's perfect for spreading on toast or adding to baked goods.


Sultan Miya
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I've tried making cultured butter before, but it never turned out right. This recipe is different - it actually worked! I'm so glad I gave it another try.


GHOZT GAMEZ
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Wow! This cultured butter is amazing! It's so creamy and rich, and it has a wonderful tangy flavor. I can't wait to use it in my next baking project.


Nanteza Janat
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I love the detailed instructions in this recipe. It made the process of making cultured butter so easy to follow. I especially appreciated the tips on how to get the perfect consistency.


Sanye Kinchen
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This recipe is a game-changer! I've always been a fan of butter, but homemade cultured butter is on a whole other level. It's so creamy and flavorful, and it adds a touch of luxury to any dish.


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