Homemade Cultured Butter
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A simple method for making cultured butter by inoculating heavy cream with yogurt, kefir, crème fraîche, or cultured buttermilk and letting it ferment overnight before churning.
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Ingredients
- 1 quart cold heavy cream (around 48°F)
- (½ to ¾ teaspoon salt)
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Step 1.
You may use an actual cream culture from a cheesemaking supply company to inoculate the cream, but a number of commonly available products have active cultures in them. To every 1 quart heavy cream, add ½ cup plain yogurt, kefir, crème fraîche, or cultured buttermilk. To use a cream culture, add as much as directed on the package. Let the cream sit at room temperature in a covered jar or bowl for 24 hours, chill in the refrigerator until it is around 50°F, and then proceed as for Homemade Sweet Cream Butter.
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