Dishful

Homemade Cultured Butter

By nabylb

A simple recipe for making delicious, tangy cultured butter and real buttermilk at home using heavy cream and yogurt.

Prep: 20 min active, 12-24 hours fermentation · Cook: 0 min · Serves 64 · Cuisine: American

Ingredients

• 2 quarts heavy whipping cream
• 2 tablespoons cultured yogurt
• as needed cold water

Method

1. Pour the two bottles of heavy whipping cream into a large clean glass jar (about 1 gallon).
2. Add about 2 tablespoons cultured yogurt to the cream in the jar.
3. Stir to combine the yogurt with the cream.
4. Cover the jar with a lid; if using an airlock lid, that's fine, otherwise use a regular lid and loosen to release pressure if needed.
5. Let ferment at room temperature for 12-24 hours until tangy and thick.
6. Transfer the fermented cream to a stand mixer bowl fitted with a whisk attachment.
7. Mix on medium-high until the cream separates into butter and buttermilk.
8. Remove the butter, leaving the buttermilk in the bowl.
9. Place the butter in a large bowl of cold water.
10. Rinse the butter by kneading in cold water; repeat with fresh water until the water runs clear.
11. Shape into a log or block.
12. Wrap tightly in parchment paper.
13. Pour the cultured buttermilk into a jar and refrigerate. This is real cultured buttermilk, not the watery store-bought variety.
14. Store the wrapped butter in the refrigerator.

Original: https://youtube.com/shorts/S3I7kg6C1ZA?si=m8JI1DuzCnwWRDC9

Saved with Dishful, a recipe manager for home cooks.