Have you ever tried cultured butter? Cultured butter is made from cultured cream which has been fermented with live bacteria.
Cultured butter has a slight tang like yogurt or kefir. This butter is simply delicious on sourdough bread. It also is wonderful to make flavored butter. Either way you can freeze this butter to lengthen the shelf life.
I used fresh raw cream from a local micro dairy to make this butter. The butter is bright yellow since these are Guernsey cows and they are on pasture all the time.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
Look at all this cream on the milk. You can clearly see the cream line. I used a syringe to take the cream off of these gallons of milk. Sometimes I get the milk in big buckets which makes it easier to skim the cream.
I skimmed 4 cups of cream to use to make this cultured butter.
Use 1 teaspoon of kefir grains to culture this cream. Add the kefir grains to the cream. It took around 12 hours at room temperature until this cream thickened. You can see in the pic below that it was starting to separate.
The cream is yellow and you can see that I got a bit of the milk with it. The cream was thick almost like yogurt.
The thickened cream is poured into the mixer bowl. It is whipped with a wire whisk on medium speed until it becomes thick. Keep the mixer running until butter particles cling to your mixer whisk like pictured below. I have found that cultured cream works the best to make butter when it is ice cold.
The buttermilk will be thick just like kefir. I strain the butter/buttermilk through a strainer. Set the buttermilk aside to be used for pancakes, waffles, ect.
Rinse the butter clumps with ice cold water. Press the butter particles together to form a ball.
Add cold water to your bowl. Continue to fold the butter under cold running water until the water is clear. If you do not get the buttermilk out of the butter it will cause the butter to get a strong flavor much more quickly.
You can see that the water is clear. The butter is ready to be salted and placed into the fridge.
Making Cultured Butter
- 4 cups fresh cream, or heavy whipping cream
- 1 teaspoon kefir grains
- 1/4 teaspoon mineral salt, can be adjusted as needed
- Fermenting: Place the cream in a glass jar. Add the kefir grains to the cream. Allow the cream to culture for 12 hours at room temperature or until thickened. Remove the kefir grains. Refrigerate the cultured cream until thoroughly chilled.
- Making the butter: Pour the thickened cream is poured into the mixer bowl. Whip the cream with a wire whisk on medium speed until it becomes thicken. Scrape the sides of the mixer bowl. Keep the mixer running until butter particles separate and cling to your mixer whisk.
- Washing the butter: Set a fine mesh strainer over a bowl. Pour the butter/buttermilk into the strainer. Collect the buttermilk in a jar and refrigerate. Rinse the butter particles with water. Dump them into a bowl. Press them together. With cold water running over the butter, fold and press the butter to remove all the buttermilk. WHen the water is clear, pour it off. Sprinkle salt over the butter. Fold the butter a few times to distribute the salt through the butter. Refrigerate.
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I have had a KitchenAid Mixer for 32 years and it is still working great.
I use this kefir grain set for my grains. It is so handy and keeps them all together.
The Trim Healthy Mama Store has wonderful products including Mineral Salt. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
Making Cultured Butter
Ingredients
- 4 cups cream or heavy whipping cream
- 1 teaspoon kefir grains
- 1/4 teaspoon salt
Instructions
-
Fermenting: Place the cream in a glass jar. Add the kefir grains to the cream. Allow the cream to culture for 12 hours or until thickened. Remove the kefir grains. Refrigerate the cultured cream until thoroughly chilled.
-
Making the butter: Pour the thickened cream is poured into the mixer bowl. Whip the cream with a wire whisk on medium speed until it becomes thicken. Scrape the sides of the mixer bowl. Keep the mixer running until butter particles separate and cling to your mixer whisk.
-
Washing the butter: Set a fine mesh strainer over a bowl. Pour the butter/buttermilk into the strainer. Collect the buttermilk in a jar and refrigerate. Rinse the butter particles with water. Dump them into a bowl. Press them together. With cold water running over the butter, fold and press the butter to remove all the buttermilk. WHen the water is clear, pour it off. Sprinkle salt over the butter. Fold the butter a few times to distribute the salt through the butter. Refrigerate.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.
