Never Buy Butter Again: Make Your own Cultured Butter At Home

Mar 21, 2016 06:41 AM EDT | By Jessica Fenol

Cultured butter, also known as sweet cream butter, is considered premium by today's culinary standards. It is very nutritional which has live micro-organisms and "healthy fat" compared to normal butter. It is made by adding live bacteria to cream before churning. The good news for health buffs is that this premium cultured butter can easily be made at home.

Cultured butter takes time to make and requires precision and expertise to create a palatable variety. Makers of sweet cream butter, Vermont Creamery said that "cultured butter is like wine, you want to ferment your cream like your grapes, slowly, to produce the best aromas".

But sweet cream butter lovers need not spend a fortune to enjoy the creamy and healthy goodness of cultured butter because it can be prepared at home. Aside from saving tons of money, in making your own cultured butter, one can be sure of the freshness of the ingredients used.  The ingredients are very important in making your own cultured butter. Seattle Times suggests using "vat-pasteurized cream, preferably from pastured Jersey cows (Jerseys produce milk with a high fat content, and it's the beta-carotene in the grass that makes dairy products yellow)."

Here is the cultured butter recipe shared by Seattle Times:

Cultured Butter

2 cups heavy cream

2 tablespoons plain yogurt with live cultures

1. Before you begin, wash, rinse and sanitize your bowl and utensils.

2. Pour the heavy cream into the bowl. Add the yogurt, and whisk well to blend. Cover with plastic wrap, and put the bowl in a spot where it can sit undisturbed at room temperature for 18 to 48 hours. It will thicken slightly and develop a creamy skin on top. The longer you leave it, the more flavors it will develop. At least an hour before you are ready to make butter, put the bowl in the refrigerator.

3. When the cream is cold, put it into the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low to blend the cream until smooth, and then increase the speed to medium and whisk until it thickens. Increase the speed again. The whipped cream will stiffen, become grainy and then start to clump. Keep whisking until the buttermilk separates from the butterfat. Once the butter is clumping around the whisk, pour off some of the buttermilk and then continue whisking. Continue whisking and pouring off the buttermilk until it stops producing buttermilk.

4. Pour about ¼ cup of ice water into the mixing bowl with the butter, and whisk to "wash" the butter. Discard the milky water. Repeat this process three or four times.

5. Line a strainer with a double layer of cheesecloth. Put the butter in the middle. Gather the ends up and around the butterball, and twist to tighten. Squeeze to remove as much liquid as you can.

6. Fill a bowl with ice water. Remove the butterball from the cheesecloth, and dunk it into the water, using both hands. Use your fingertips to squeeze it flat, and then lift it out of the water. Fold the flattened butter over itself, and squeeze it together to expel any water. Repeat the dunking, flattening and expelling process a few times to wash out any remaining buttermilk and lactose. When the water gets cloudy, replace it with fresh ice water. The more you work it, the cleaner your butter and the longer it will stay fresh.

7. Pat your finished butter with paper towels to dry it. If you want to make salted butter, flatten it with your fingertips, sprinkle with about ¼ teaspoon fine sea salt and knead to incorporate. Roll the finished butter into a cylinder in parchment paper or plastic wrap. Store, airtight, in the refrigerator, and use it within two weeks or freeze.

8. Serve at cool room temperature, with good bread and a nice flaked salt

So the next time you craved for some healthy butter, do not just head down to your favorite restaurant or in the ready-made isle at the grocery store, find yourself some fresh ingredients and prepare your own healthy sweet cream butter or cultured butter.

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