Cultured Butter

You are going to want to make butter sandwiches this butter is so delicious! If you happen to be making fresh bread and have yogurt in the fridge, you owe yourself a batch of this cultured butter. It’s beyond easy, and the active prep time is very short, so with just a little planning ahead you can have fresh butter to devour with your favorite bread.

Although it is not far off to think of european country picnics with cucumber sandwiches and victoria sponges, the “cultured” part of this recipe does not refer to good manners or higher education. It’s all about the healthy bacteria cultures, added to the cream from yogurt and allowed to thrive and develop in the cream for 1-2 days at room temperature.

This adds a delightfully tangy flavor that will be unique to each batch. I like my cultured butter extra tangy, so I like to let it sit and continue to develop flavor at room temp for a few days after churning as well.

There are several uses for this butter, but my favorite is served simply with coarse grain salt on a slice of soft bread. It would probably work fine for baking, but since you went through all the trouble to churn and shape the butter yourself, why hide it in a baked good? Serve that butter in a generous dollop sprinkled with salt and savor every bite!

Also, a bonus byproduct from making cultured butter is buttermilk! After churning, the butter separates into it fat-soluble and water-soluble products: butter and buttermilk! Put that buttermilk in the fridge to use for pancakes, smoothies, or biscuits later in the week.

You can also mix flavorings directly into the butter. Fresh herbs, dried herbs, spices, pepper and salt work well. Add to the butter after the ice water wash step.

Don’t forget about those cultured butter sandwiches! I was not kidding earlier. Spread this butter on a crusty bread with simple raw vegetables, and you have perfect springtime sandwiches that are crunchy, creamy, salty, and chewy all in one bite. My favorites combinations are butter and cucumber, butter and radish, and butter and tomato. Don’t forget to salt the veggies and cultured butter generously!

I recommend make a full batch of cultured butter, then freezing some of it for later use. It will keep on the counter for about 1 week, in the fridge for about 1 month, but in the freezer for several months. Make a big batch now, and then freeze it in small portions to use later. This is the perfect thing to have in your freezer to pull out when company is over.

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Cultured Butter

Fresh home churned butter with a pleasant tangy flavor from yogurt culture. Easy, simple, and small amount of active prep time. Start today and have fresh butter in 2-3 days. Makes about 12 oz of butter and 3/4 cup buttermilk.

Course: Appetizer, Snack, Spreads

Cuisine: American

Ingredients

Ingredients:

• 1 quart of heavy cream
• ½ cup plain yogurt with live cultures
• ¼ tsp coarse grain salt

Special supplied needed:

• 2 quart sized glass jars or 1 two-quart sized glass jar
• 2 coffee filters or clean cloths
• Cheesecloth
• Stand mixer

Recipe

Culturing the Cream (Day 1)

1. Measure 2 cups of heavy cream and ¼ cup of yogurt into each quart sized jar (or one 2 quart container if you have it), and mix until well combined. I usually lid the jars and shake them like a cocktail, then remove the lid.
2. Place a coffee filter or clean cloth over the jars and a rubber band to hold in place. Let sit at room temperature for 1-2 days. It should be thickened and smell slightly tangy and pleasantly sour.

Churning (Day 2 or 3)

1. Scoop and pour the cream into the bowl of a stand mixer and fit with whisk attachment. Cover the stand mixer with plastic wrap, or drape a kitchen towel over the mixer to catch splatter.
2. Whisk on high speed until the butter separates from the buttermilk. About 3-5 minutes. Watch out for splashing!

Straining and Washing

1. Set up the cheesecloth in a strainer in a large bowl. Pour the contents of the mixer bowl into the cheesecloth and strain off the buttermilk. Store the buttermilk in the fridge for another use.
2. Gather the ends of the cheesecloth and squeeze the last of the buttermilk out by twisting the cloth to tighten the ball of butter.
3. Place butter in a large bowl, and pour 1 cup of ice water over the butter. Using a wooden spoon, fold the butter in the ice water for about 30 seconds, washing the butter with the water. This will get difficult as the butter gets colder, but keep going! The ice water wash removes any buttermilk that is trapped in pockets inside the butter, which will prevent spoilage. Discard liquid after it has turned cloudy. Repeat twice more with 1 cup of ice water until the liquid is mostly clear.
4. Divide cultured butter into desired portions and wrap with parchment paper.

Recipe Notes

Store at room temperature for up to 1 week, or store in the fridge for up to 1 month in an airtight container, or for several months in the freezer in an airtight container. Adapted from Americas Test Kitchen.