How to Make Homemade Cultured Butter
The Mission: DIY 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.GO TO RECIPE
Beat until the butterfat and buttermilk separate.GO TO RECIPE
The butter is fully churned when it forms a ball on the whisk.GO TO RECIPE
Strain the butter in a sieve over a bowl; reserve the buttermilk.GO TO RECIPE
In batches, pour ice water over the butter to wash it.GO TO RECIPE
Press the butter between rinsings to remove excess water.GO TO RECIPE
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.GO TO RECIPE