Homemade Cultured Butter Recipe - Savory Simple (2024)

FAQs

What makes cultured butter? ›

Cultured butter is made from pasteurized cream that's been exposed to live bacterial cultures (much like the cultures used to make yogurt and cheese). The bacterial cultures jumpstart a fermentation process, which thickens the cream and gives it a tangier, more complex flavor.

After making the butter, put it in a large bowl and add honey. Once the butter has solidified and been rinsed in ice water, place it in a large bowl to mix in added flavors with a spoon. I used 1 ½ tablespoons of honey, but feel free to use more or less depending on your personal tastes.

During pioneer days making butter was primarily a child's job. They would milk the family's cow and let the milk sit in a shallow pan overnight in order for the cream to rise to the top. The next morning they skim the cream layer with a wooden ladle and leave it out to sour.

Sometimes referred to as “European-style butter,” cultured butter is treated with live cultures and allowed to ferment before it's churned. This results in butter with a stronger, more lactic flavor. Cultured butter generally has a higher butterfat content (typically 82–85%) than standard American butter (80–82%).

Talking about cultured butter has a high smoke point, which helps it work at a high res temperature than regular butter. It sticks for a long On a hot toast or bread, so you keep enjoying the biting taste of butter. Apart from this, it is very creamy and more buttery in texture.

Rich, smooth cultured European style butter, lightly salted. Tastes, spreads, melts and bakes like the real thing. Minimum shelf life of 1-2 months.

Directions. Pour heavy cream into a food processor or blender. Process on high until butter separates, about 10 minutes. Strain off liquid, then press butter into a small bowl with the back of a spoon to further remove liquid.

Since there is only one ingredient going in, you better make sure that it is of high-quality. Your butter is only as good as the quality of cream that you make it with. Always buy heavy cream or whipping cream for churning butter. Any brand will do.

Homemade butter is one step past whipped cream. To get butter, you have to agitate, whip or mix the cream long enough for the fat molecules to begin to clump together. After enough time mixing and shaking, the fat molecules clump together into butter, leaving the liquid and butterfat behind.

The cream might be very old, because if it is the taste of butter turns a bit bitter. Add some fresh cream or hung curd to it salt to taste . It might help to remove the bitter taste. But first try with just a spoon and see the difference.

Is it cheaper to make your own butter or buy it? ›

Butter isn't that expensive — it's about $3 per pound at the wholesale level. Cream costs roughly $3.50 for 16 ounces, or less if you buy a larger carton. That means the price of making your own butter isn't much more than buying it in the store, and often you can get organic cream cheaper than organic butter.

“Any conditions which tend to harden the butter-fat will require a comparatively high churning temperature; and any conditions tending to soften the butter-fat will require a lowering of the churning temperature.”

In the 1700s, the most common method of making butter was to keep milk in an earthenware container until the cream separated and floated to the top. When the cream was set, it was scooped off with a plate or timber disc. A splash churn was used to convert the cream into butter.

Churning time is dependent on the starting temperature of the cream and the speed of churning. If you start with cream at 65 °F and churn at a speed of about 120-150 RPM, the total time of making butter (including draining buttermilk and molding butter) is about 20-25 minutes.

Butter making was obviously a little more involved in the 18th century. First, cow's milk was set aside so that cream would form on top. The cream was then churned, usually in a plunge churn in which a stick (the “dasher”) was moved up and down inside a wooden or earthenware container.