What could be better to go along with your homemade bread than homemade butter? Not to mention it’s so easy to make! Also, the bread you see in the video is the one from the previous recipe I shared in this sub, if you’d like to try it 🙂 enjoy!
Ingredients:
500 ml (2 cups) heavy whipping cream, 35% -40%*
1-2 tablespoons yogurt (with live cultures) or kefir
Fine sea salt
Instructions:
Pour the heavy cream into a jar or bowl. Stir in the yogurt or kefir until evenly mixed. Cover loosely and leave at room temperature for 36 hours. The cream should thicken somewhat and smell mildly tangy. Cover and refrigerate 18h.
Move the cold cream into a stand mixer bowl or use a hand mixer directly into the jar (my jar was sturdy glass to withstand a beater). Whip the cream. It will first become whipped cream, continue 5-10 min and it will separate into butter and buttermilk. Toward the end this will become very messy, use a towel to cover the top of the jar/bowl while mixing to prevent splatters (that’s why I prefer the jar).
Pour/squeeze out the liquid buttermilk. Save it for pancakes or baking.
Place the butter in a large bowl of ice water
and knead or press it with a spoon or spatula. Pour off the cloudy water. Repeat 2-3 times until the water runs mostly clear.
Add 1/4-1/2 tsp salt if using and knead briefly to distribute it evenly. Shape the butter into a block or roll onto parchment.
Wrap tightly and refrigerate. Let rest about 24 hours before enjoying. 🧈✨
*For best flavour and more yellow colour, use cream from grass-fed cows and not UHT type ultra pasteurized – mine was unfortunately UHT from grain fed cows and I still really enjoyed the result!) 👌🏼
Yields 180–220 g (6–8 oz) butter.
by littlegypsie012
23 Comments
Hello people. Pro chef here. Please don’t do it IF you don’t trust the yogurt or kefir you use. Further more calling this butter is a little of a misnomer. I’m sure that will still be a lot of moisture trapped in the butter the can ferment if you don’t use in 3/5 days max. Thank you
I make my own butter for Christmas usually, never added kefir to it. I’m intrigued, what does it do?
Does cultures butter taste significantly different than other butter?
This looks amazing! I’ve been wanting to try making my own butter. Thanks for sharing!
Do I have to spank it?
The best butter I know
The texture looks perfect. Great Job!
Coincidentally I just saw a similar reel that also adds a bit of the science behind it
https://www.instagram.com/reel/DVGiaBTDj94/
Looks delicious!
If you’re wondering why it’s white and not yellow, it’s likely from grain-fed milk as opposed to grass-fed, which adds beta carotene to the milk, turning it yellow.
Commercial butters will sometimes add a colorant like annatto to make it more yellow. Annatto is the same seed that makes cheeses like cheddar and mimolette yellow.
What kind of cream do you use?
how do i know if the yogurt i buy has live cultures?
edit: nvm i remembered about google right after i hit send (for posterity: To know if yogurt has live cultures, look for the voluntary “Live & Active Cultures” (LAC) seal from the International Dairy Foods Association on the packaging, which guarantees significant probiotic levels. Additionally, check the ingredient list for specific bacteria like *Lactobacillus* or *Bifidobacterium*, and ensure the label says “live and active cultures)
(Unrelated to the fermentation question) but is there a “best to use by” date in your opinion? Figuring I’d go through this slower than the stick butter I bake with. Thanks for sharing!! 🧈
I’ve made the [cultured butter recipe](https://cooking.nytimes.com/recipes/1015208-homemade-cultured-butter) from The New York Times many times. It’s fantastic. Don’t skip the salt. And if you want to use something more interesting, you can use Malden salt for some nice crunch.
I make something similar and think it’s great but that video is awful. I think we could find a better one to link
Now let’s make some shokupan with that … 😋
I used to get raw milk from a dairy farm in the area I used to live. I would skim the cream and leave it on my counter top for 24 hours, then churn it into butter. I forgot a finished batch at the back of the fridge for several months and it came out smelling like cheese. I used it to make a grilled cheese sandwich and the whole house smelled like the inside of a wheel of parmigiano reggiano. I still dream about that butter.
Made it this morning right before work. Left it for 48hrs with Greek yogurt, fridge for another 48hrs. Hint of salt. Making fresh bread tomorrow for my weekly loaf, and I am excited!
However, I have a large wooden rolling pin and I’m actually debating rolling out the butter a few more times to extract more water and really knead it through.
The excitement is there.
I have done this with Costco cream. For about $9 you get a good amount of butter. I used buttermilk culture and let it go 5 days. If you have a food processor it churns it almost instantly.
Instead of beating, I’ve just tightened the lid on the jar and shook it for 5 min. You will feel the change once it starts clumping
Shoot. I been taking me butter to the Opera and Ballet trying to get it cultured. Welp, no more o that, then!
How long does it last on the table before going bad.. or in the fridge for that matter?
How cold room temperature if I want try this? I live in tropical country and our normal room temperature is 27 celsius