How to Make Homemade Cultured Butter

We asked Adeline Druart, dairy expert and general manager of the excellent Vermont Creamery, to teach us how to make cultured butter at home.

• Tips for Success:
• A stand mixer makes a great butter churner—but a messy one. Use a pouring shield or cover the bowl with plastic.
• Any good-quality cream will work well, but look for the highest fat content possible. At least 40 percent butterfat is ideal.

Stir buttermilk or crème fraîche into cream and let stand.

Beat until the butterfat and buttermilk separate.

The butter is fully churned when it forms a ball on the whisk.

Strain the butter in a sieve over a bowl; reserve the buttermilk.

In batches, pour ice water over the butter to wash it.

Press the butter between rinsings to remove excess water.

Form the butter into a cylinder or block, wrap it in cheesecloth and gently squeeze to remove any remaining moisture. Discard the cheesecloth and wrap the butter tightly in plastic, followed by parchment paper. Refrigerate for up to 1 week.