How to Make Cultured Butter at Home | Chef Studio Basics

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.

In a clean, sanitized container, combine 1 litre of double cream and 150 g yogurt with active probiotic culture.

Mix this all together then cover with a towel.

Set this aside at room temperature for between 24-48 hours to ferment.

Once fermented, chill the cream in the fridge for an hour.

Transfer the chilled cream to a mixing bowl and whisk until the butter fat granules start to form and separate from the buttermilk.

Place a strainer over a bowl and line with cheese cloth or a large coffee filter and pour the mixture in to strain.

Squeeze out any excess moisture to separate the butter curds from the buttermilk.

In ice cold water, knead the butter to remove any remaining buttermilk until the water runs clear.

Add 7.5 g of salt to the butter and mix well.

Form the butter into a roll using cling film and refrigerate to firm up.

Cooking Techniques

Equipment Needed

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