The Ultimate Guide: How Do We Make Cultured Butter?
Butter is a daily staple in almost every American household, used for cooking, baking, and serving. While people may often grab a tub of store-bought butter from the supermarket shelves, the taste of homemade butter is unparalleled. Cultured butter, especially, is an indulgent treat with its rich, tangy flavor that comes from natural fermentation. In this post, we’ll explore how to make cultured butter from scratch in the comfort of your home.
What Is Cultured Butter?
Cultured butter is made using cream that has gone through a fermentation process, much like how sourdough bread is made. During the fermentation process, Lactic Acid Bacteria (LAB) consumes the milk sugar lactose, creating lactic acid. This bacteria gives the butter its rich, slightly acidic flavor, and a denser texture than regular butter.
What Ingredients Do You Need to Make Cultured Butter?
To make cultured butter, you need the following ingredients:
– Heavy Cream
– Cultured Buttermilk
You can use pasteurized or raw heavy cream, but be sure to buy high-quality cream that doesn’t contain additives or stabilizers. For the cultured buttermilk, look for a brand that has active cultures.
How to Make Cultured Butter
To make cultured butter, follow these easy steps:
1. Warm the cream: Warm the heavy cream to room temperature, between 68 degrees F to 72 degrees F. You can do this by leaving the cream out for an hour or placing it in a warm place.
2. Mix the buttermilk: In a separate bowl, mix a tablespoon of cultured buttermilk with a cup of the warm cream.
3. Allow the mixture to ferment: Let the mixture sit at room temperature for around 24 hours, or until it thickens and develops a sour smell.
4. Churn the mixture: Once the mixture has fermented, you can start to churn it. Pour the mixture into a food processor or stand mixer with a paddle attachment. Then mix at high speed until the butterfat separates from the buttermilk.
5. Drain and wash the butter: Pour the mixture into a strainer to separate the buttermilk from the butterfat. Rinse the butter in cold water, pressing out any remaining liquid.
6. Store the butter: Store your homemade butter in an airtight container, and it should last for up to three weeks in the fridge.
Conclusion
Making cultured butter at home may seem daunting, but it’s easier than you think. The key is to use high-quality ingredients and let the fermentation process work its magic. The end result is a creamy, tangy, flavorful butter that you can use in cooking or spread on toast. Experiment with different cream sources, such as raw or goat milk cream, to achieve a unique flavor and texture. So, go ahead and try making cultured butter from scratch today!
