Why making your own cultured butter is worth the extra effort and time
In short: While store-bought butter is cheaper, crafting your own cultured butter offers superior flavor and the added benefit of fresh buttermilk. This guide explains how to ferment cream at home to create a probiotic-rich product that elevates your kitchen baking.
To produce cultured butter, you must avoid UHT-pasteurized cream, as its altered structure and additives hinder fermentation. Instead, use 35% cream and unflavored, unpasteurized kefir to introduce the necessary live bacteria cultures. The process requires patience, as the mixture must sit at room temperature, away from direct sunlight, for three to four days.
Once fermented, the cream is whisked until the butter solids separate from the liquid buttermilk. After straining, the butter must be thoroughly kneaded and rinsed with cold water to remove residual buttermilk, which ensures the final product is properly shaped and ready for refrigeration.
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- Summary by Intellect · source: 🔵 How To Make Cultured Butter And Buttermilk Recipe
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