Homemade Fermented Butter

This recipe guides you through the process of making your own cultured butter, a rewarding culinary experience that results in a deeply flavorful and unique butter.

Ingredients:

  • 1 liter (4 cups) Heavy cream (33% milkfat)
  • 1/4 cup (60ml) Buttermilk or Plain yogurt (as starter)
  • Ice water and ice cubes for washing butter

Instructions:

  1. Ferment the Cream:

    • In a clean glass jar or bowl, combine the heavy cream and buttermilk (or yogurt).  
    • Cover loosely with a cloth or paper towel and let it sit at room temperature (around 68-72°F) for 12-24 hours. The cream will thicken slightly and develop a tangy aroma.
  2. Chill the Cream:

    • Once fermented, refrigerate the cream for at least 4 hours or overnight to firm it up before churning.
  3. Churn the Cream:

    • By Hand: Pour the chilled cream into a large bowl. Use a whisk or a wooden spoon to vigorously churn the cream for 15-20 minutes, or until it begins to thicken and separate into butter solids and buttermilk.
    • Using a Stand Mixer: Pour the chilled cream into a bowl and use the whisk attachment to churn on medium speed for 5-10 minutes, or until the butter separates from the buttermilk.
  4. Wash the Butter:

    • Line a fine-mesh sieve with cheesecloth.
    • Pour the churned cream into the cheesecloth-lined sieve set over a bowl to collect the buttermilk.  
    • Gently squeeze the cheesecloth to remove excess buttermilk.
    • Place the butter in a bowl of ice water and gently knead it with your hands to wash away any remaining buttermilk. Change the ice water a few times until it runs clear.  
  5. Shape and Store:

    • Remove the butter from the ice water and shape it into a log or pat.
    • Wrap the butter tightly in plastic wrap or parchment paper and store it in the refrigerator for up to 2 weeks.

Tips & Notes:

  • Choose high-quality cream: Use heavy cream with at least 33% milkfat for the best results.
  • Adjust fermentation time: The fermentation time may vary depending on the temperature and the type of starter used.  
  • Add salt: For salted butter, add a pinch of salt to the butter before wrapping.
  • Experiment with flavors: Add herbs like chives or dill, or spices like garlic powder or paprika, to the butter for extra flavor.   

Frequently Asked Questions

  • What if the cream doesn’t thicken during fermentation? This could be due to insufficiently warm temperatures, low-quality cream, or an inactive starter. Try adjusting the temperature or using a different starter.
  • Can I use pasteurized cream? Yes, pasteurized cream can be used, although raw cream (if available) may yield slightly richer results.
  • What can I do with the leftover buttermilk? Buttermilk is a valuable byproduct! Use it in pancakes, waffles, biscuits, or to marinate meats.
  • How long will homemade fermented butter last in the refrigerator? Properly stored, it should last for up to 2 weeks.
  • Can I freeze the butter? Yes, you can freeze fermented butter for longer storage. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.
  • Can I use a food processor to churn the cream? Yes, a food processor can be used, but be careful not to over-process, which can make the butter too hard.
  • What is the best temperature for fermenting the cream? Aim for a consistent temperature between 68-72°F (20-22°C).
  • Can I use a different starter besides buttermilk or yogurt? You can experiment with other dairy cultures like kefir or even a small piece of store-bought cultured butter.
  • What are the benefits of fermented butter? Fermented butter may have a slightly tangier flavor and a richer texture than regular butter. Some people also believe it may have probiotic benefits.
  • Can I use this butter for baking? Absolutely! Homemade fermented butter can be used in any recipe that calls for butter.

Enjoy your homemade fermented butter!