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Closeup of homemade cultured butter in small dish.

Making Cultured Butter at Home

Lanni @preservingtoday
Cultured butter is a slightly tangy, probiotic rich version of classic butter. There’s just one added step, culturing your cream, and it’s super simple.
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Ingredients
  

  • 1 quart heavy cream raw or pasteurized but not ultra-pasteurized
  • 2 tablespoons starter culture see notes
  • Salt to taste optional

Instructions
 

  • Place 1 quart heavy cream into a glass mason jar and stir in 2 tablespoons of starter culture (see notes).
  • Cover with a loose fitting lid and let ferment at room temperature for 12 to 24 hours.
  • The cream is cultured when it is thickened and smells pleasantly sour.
  • Pour cream into food processor, blender or stand mixer and blend until the butterfat separates from the buttermilk.
  • Strain butter fat out and press it together. Rinse it with cold water and squeeze out as much liquid as possible.
  • Knead is salt to taste if using.
  • Store in a airtight container in the refrigerator.

Notes

  • Starter culture can be kefir, kefir whey, or clabbered milk. You can also buy specific mesophilic culture here.
  • 1 quart of heavy cream will yield about 1/2 cup of butter.
  • 1/2 cup of butter equal to 1 stick, 8 tablespoons or 1/4 pound.