Creamy Cultured Butter from Scratch Recipe Easy Homemade Guide
This recipe guides you through making creamy, tangy cultured butter from scratch using simple ingredients and easy steps, delivering a fresh, nostalgic homemade treat.
- Prep Time: 12 to 24 hours (culturing) plus 10 minutes (churning)
- Cook Time: 0 minutes
- Total Time: 12 to 24 hours 10 minutes
- Yield: Approximately 1 pint of cultured butter (about 2 cups) 1x
- Category: Condiment
- Cuisine: American
Ingredients
- 1 pint (473 ml) heavy cream (at least 36% fat)
- 2 tablespoons (30 ml) buttermilk or cultured cream starter
- ½ teaspoon (3 grams) salt (optional)
- Optional add-ins: finely chopped herbs or garlic to taste
- Optional add-ins: a pinch of lemon zest
Instructions
- Pour 1 pint (473 ml) of heavy cream into a clean glass bowl. Stir in 2 tablespoons (30 ml) of buttermilk or cultured cream starter until combined. Cover loosely and leave at room temperature (around 70°F / 21°C) for 12 to 24 hours until thickened and tangy.
- Refrigerate the cultured cream for at least 2 hours to chill.
- Pour the chilled cultured cream into a mixing bowl or stand mixer with a whisk attachment. Beat on medium-high speed for 5 to 10 minutes until butter clumps separate from buttermilk.
- Strain the mixture through a fine mesh strainer or cheesecloth to separate buttermilk from butter. Rinse butter under cold water, pressing gently with a spatula until water runs clear.
- Transfer butter to a clean bowl, press out excess liquid, and mix in salt if desired. Stir in any optional herbs, garlic, or lemon zest.
- Shape butter into a block or pack into a container. Cover tightly and refrigerate. Use within 1 to 2 weeks or freeze up to 3 months.
Notes
Use fresh, high-fat heavy cream (at least 36%) for best results. Culture cream at a steady room temperature around 70°F (21°C). Do not over-churn to avoid grainy texture. Rinse butter thoroughly to remove buttermilk and extend freshness. Salt after churning to control flavor and preservation. If butter does not separate after 10 minutes, rest and continue churning. For dairy-free version, use full-fat coconut cream and dairy-free cultured starter.
Nutrition
- Serving Size: 1 tablespoon (14 gra
- Calories: 100
- Sugar: 0.1
- Sodium: 115
- Fat: 11
- Saturated Fat: 11
- Carbohydrates: 0.1
- Protein: 0.1
Keywords: cultured butter, homemade butter, easy butter recipe, creamy butter, tangy butter, butter from scratch, cultured cream, homemade dairy