Cultured butter is butter made with buttermilk that has been fermented. Distinguished by its slightly tangy flavor, cultured butter is delicious on sourdough or can be used when baking or cooking meals.
Cultured Butter (makes 1 pint)
- 1 pint heavy cream, not ultra-pasteurized
- 3 TBS Cultured Buttermilk
- Optional:1 tsp kosher salt
1. Combine the cream and cultured buttermilk in a Mason jar with a lid, filling the container up halfway. Stir or shake to combine and seal.
2. Let mixture sit in a warm place for at least 24 and up to 48 hours. The mixture should thicken up considerably during this time. This blend will become your butter culture.
3. Transfer the cream to the fridge and let cool at least 1 hour. This will help the butter to have a firmer consistency.
4. Follow the 5-Minute Mason jar method of making butter. Add salt, if desired. Enjoy!
- Wrap butter and store in the fridge for 1 month, or store in the freezer for longer.
- Warm places, such as on top of the refrigerator or in the stove are ideal for developing cultures. See Cultured Buttermilk for more details.
Need something to serve with your cultured butter? Check out our Beginner’s Guide to Baking Sourdough Bread!
By: Emily Trollope