How to Make Homemade Cultured Butter
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Last Christmas, I received the book “Verrot gezond” by Christian Weij (only available in Dutch). In this book, some basic principles of fermentation are discussed. By describing some recipes that use these basic fermenting principles, the book is an accessible way to get acquainted with the world of fermentation. The first recipe I tried is cultured butter or fermented butter, as we love butter in our household.
This fermentation recipe for cultured butter is based on “Beurre d’Isigny“, a French butter made from dairy from cows that only eat grass from the Isigny region. The grass from Isigny contains minerals from the sea, giving the butter a typical flavor. Beurre d’Isigny is used to start the fermentation process.
This butter is a sought-after product and because of the specific preparation process, it is quite expensive. Because only a small amount is used to make a butter starter, I thought using this butter instead of the supermarket butter in our village was worth it. Use real butter with living lactic acid bacteria, such as Beurre d’Isigny.
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Making a Butter Starter
This recipe consists of two fermentation stages. First, you make a butter starter by mixing a small amount of butter with (raw) milk. Let this sit in a closed jar for a few days. Then freeze the sour milk in an ice cube tray.
Whenever you want to make a new batch of cultured butter you take one or two of the ice cubes and add it to some fresh cream. You can read below how to make the actual cultured butter yourself!
Making the Cultured Butter
Once the butter starter is ready, you can start the second fermentation. To kickstart your butter fermentation, add 1 to 2 ice cubes of butter starter to the cream. Let the sealed jar of cream sit for several days before churning the butter. In the meantime, you will see that the cream is converted into crème fraîche.
Some handy equipment for when you make this recipe
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Ingredients for Cultured Butter
Instructions
Add the butter in a sealable jar and pour in 1 liter of milk. Close the jar and leave the milk with butter at room temperature for 2 days. After 2 days, stir the butter starter and fill an ice cube tray. Freeze the butter starter.
Fill a canning jar with 1 to 2 ice cubes of butter starter and add 1 liter of cream. Close the jar tightly and leave it at room temperature for 4 days. Place the jar of cream in the refrigerator for 2 hours before churning the butter.
Fill the mixing bowl with the cream and mix until butter and buttermilk are formed. Separate the butter and buttermilk and fill the bowl with cold water to wash the butter. Repeat this process until the water remains clear.
Squeeze out the butter, optionally add the salt, and shape it into the desired shape. Wrap the butter in wax paper, or parchment paper, or store it in a butter dish.
Tips
- Just before the butter is formed, it seems that there is a soup with small lumps of butter. When you reach this stage, you only need to mix/churn for a little longer.
- Don’t throw away the buttermilk! Use it to make soda bread, make a marinade, add it to your baked goods, or drink it.
Ingredients
- 32 oz (raw) milk
- 32 oz heavy cream
- 25 g Beurre d'Isigny (French butter)
- ¼ tsp salt Optional
Instructions
Butter Starter
- Weigh 25 grams of butter in a sealable jar. Add 1 liter of milk and close the jar. Leave the milk with butter at room temperature for 2 days. After 2 days, stir the butter starter and fill an ice cube tray. Freeze the butter starter.
Cultured Butter
- Fill a canning jar with 1 to 2 ice cubes of butter starter and add 32 oz or 1 liter of cream. Close the jar tightly and leave it at room temperature for 4 days. Place the jar of cream in the refrigerator 2 hours before you're going to churn the butter.
- Fill the mixing bowl, food processor, or churner with the fermented cream and mix until the butter and buttermilk separate. Use a cheesecloth or kitchen towel to strain out the buttermilk, then fill the bowl with cold water to wash the butter. Repeat this process until the water runs clear.
- Squeeze out as much water as you can out of the butter, optionally add the salt, and shape it into the desired shape. Wrap the butter in wax paper, or parchment paper, or store it in a butter dish.
Notes
- Just before the butter is formed, it seems that there is a soup with small lumps of butter. When you reach this stage, you only need to mix/churn for a little longer.
- Don’t throw away the buttermilk! Use it to make soda bread, make a marinade, add it to your baked goods, or drink it.
Use fermented butter in recipes like these!
This post may contain one or more affiliate links, which means I will get a small commission when you buy a product via the provided link at no cost to you! As an Amazon Associate, I earn from qualifying purchases. See my full disclaimer here.
What do you do with the butter that has been added to the milk to make the started when freezing the started? Is the butter discarded?
Hi Jackie, we’ve put the rest of the ‘starter butter’ in the freezer. But you could also use it as regular butter.
I’ve now left my cream and started to ferment. After 24 hours it almost looks like butter already. I used double cream, should I have used single? If I churn it after 48 hours, do you think it will have fermented or not?
I have frozen the rest of the started cubes for further efforts! Thank you.
Hi Jackie, fermentation depends on a lot of factors. If the temperature in your house is slightly higher than room temperature it could be very much possible that your cream has fermented quicker than it would with lower temperatures. I would try, and start churning the cream and see if the butter taste is to your liking. If not, you can ferment the cream a day or two longer next time.
I hope all works out and you can enjoy your homemade fermented butter! I’m very curious about your results!
Thank you for your reply! I think I might try tomorrow. Did you used double cream or single cream? I’m wondering if that made a difference. I’ll let you know how I get on with it.
Hi Jackie, I’m sorry I did not address your question in my first reply. We used cream with 35% fat or used the cream on top of our raw milk. I believe double cream has a percentage of around 50%? So I guess our cream is the single one?
How did your butter turn out?
Have a nice day!