How to Make Clabber Cultured Butter

heavy cream

🥗Healthier: light cream

💰Cheaper: milk

Light cream has fewer calories, while milk is more budget-friendly.

cultured buttermilk

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt can provide similar tanginess and is often more nutritious.

Milk the cow to collect raw milk.

Allow the raw milk to sit at room temperature for 3 to 4 days to clabber.

Once clabbered, take a spoonful of the clabber and mix it into fresh raw milk to culture it.

Let the mixture sit at room temperature for 12 to 24 hours until it thickens.

Whip the cultured cream until it separates into butter and buttermilk.

Drain off the buttermilk and save it for another use.

Knead the butter under cold water to remove excess buttermilk.

Transfer the cultured butter to a container and refrigerate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens