It’s super simple and so worth it! Before I show you how to make cultured butter, let me tell you a bit more about what it is.
“Regular” Butter: What is commonly sold in the US is called “Sweet Cream Butter”. It is basically just whipping cream that is whipped until the milk fat turns into butter and buttermilk remains. If you’d like to make some you can see how here.
Cultured Butter (European Style Butter): This butter is also known as “Soured Butter”. It is made by adding the bacteria that is used in other cultured dairy products (i.e. yogurt and sour cream) and allowing the cream to ferment before churning it into butter. Cultured butter is supposedly easier to digest than sweet butter.
So, my US friends, many of you probably have never had cultured butter. Well, let me tell you, it is so yummy spread onto some fresh baked bread. Are you ready to see how to make some? Let’s head to the kitchen!
- If you like a creamier lighter tasting cultured butter, I suggest making it with yogurt.
- If you like a tangier tasting cultured butter, I suggest using buttermilk (it tastes as if you made butter from sour cream)
- As with all dairy products, purchasing local milk that is as fresh as possible will make superior tasting cultured butter.
- Read the whipping cream labels. MANY are ultra-pasteurized, even the organic varieties.
- When I made my two batches of cultured butter (using 1/2 gallon of cream), I made 3 cups of butter milk and 2.35 pounds of butter.