Cultured Butter
Butter made from cultured cream has a depth of flavor that regular butter can't match — tangy, complex, and rich. And you'll have real buttermilk as a byproduct (not the thick stuff from the store, but the traditional thin, tangy liquid that's incredible for baking).
Ingredients
- ●2 cups heavy cream (not ultra-pasteurized)
- ●2 tablespoons cultured buttermilk or crème fraîche (as your starter)
- ●1/4 teaspoon fine sea salt (optional, for salted butter)
- ●*Equipment:**
- ●A stand mixer, food processor, or a jar with a tight lid and a strong arm
Method
- **Culture the cream**: Pour the cream into a jar, add the buttermilk or crème fraîche, stir, and cover loosely. Leave at room temperature for 12-24 hours until thickened and tangy (this is essentially crème fraîche).
- **Chill**: Refrigerate the cultured cream for at least 1 hour. Cold cream churns better.
- **Churn**: Pour the chilled cultured cream into a stand mixer with the whisk attachment (or food processor, or a jar you can shake). Beat on medium-high speed. It will go through stages:
- Soft whipped cream (2-3 minutes)
- Stiff whipped cream (4-5 minutes)
- Grainy, curdled-looking (6-7 minutes)
- **Suddenly**: the butter solids will clump together and liquid (buttermilk) will splash out. This is the moment. Stop.
- **Drain**: Pour off the buttermilk into a jar — save this, it's real cultured buttermilk and it's gold for baking.
- **Wash the butter**: Add 1/2 cup of ice-cold water to the butter in the bowl. Knead and press with a spatula or your hands. Pour off the cloudy water. Repeat 2-3 times until the water runs clear. This removes residual buttermilk and extends shelf life.
- **Season**: Knead in the salt if using. Form into a log, wrap in parchment paper, and refrigerate.
We started Gathered Guides because fermentation shouldn't feel intimidating. Every recipe in this book was written so a complete beginner could follow along — and end up with something alive, tangy, and genuinely good for your gut.
- ✓Sauerkraut, kimchi, kombucha & kefir
- ✓Step-by-step for beginners
- ✓Drinks, condiments & dairy
- ✓No special equipment
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