Homemade Cultured Butter Recipe - Savory Simple (2024)

FAQs

How to make butter from scratch at home? ›

The starter cultures for butter and sour cream are highly concentrated mesophilic cultures. They offer convenience and flexibility in the production of mesophilic products. Starter cultures are available as cultures for direct inoculation (DVS®) in form of both frozen pellets and lyophilized (freeze-dried) granules.

Cultured butter is made from pasteurized cream that's been exposed to live bacterial cultures (much like the cultures used to make yogurt and cheese). The bacterial cultures jumpstart a fermentation process, which thickens the cream and gives it a tangier, more complex flavor.

The cream from Jersey cows produces the best butter because of its higher fat content milk, plus the fact that their fat is dispersed in larger globules than milk from other types of cows and tends to churn into butter more easily.

Heavy cream, whipping cream, or heavy whipping cream are all suitable choices for making homemade butter. Heavy cream, with the highest percentage of butterfat, will yield the most butter; lower-fat whipping cream will yield less.

Sometimes referred to as “European-style butter,” cultured butter is treated with live cultures and allowed to ferment before it's churned. This results in butter with a stronger, more lactic flavor. Cultured butter generally has a higher butterfat content (typically 82–85%) than standard American butter (80–82%).

There are 2 main differences between Lightly Salted and Cultured Unsalted Raw Butter. To begin with, Unsalted Raw Butter is made simply with cold-churned Heavy Raw Cream and cultures. It has a tarter taste due to the culturing and will sour easier than salted raw butter.

A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation.

Refrigerate until ready to use. The butter will last about a month in the refrigerator.

Can you turn sour cream into butter? ›

Pour sour cream into a large bowl. Beat on medium speed until the butter starts to separate. Be patient, it will take some time.

Cultured butters contain probiotics, live microbes with proven health benefits. Standard butters, known as 'sweet butter', do not. Cultured butters taste AMAZING! Most people with lactose intolerance can tolerate butter because it contains only trace amounts of lactose (<0.7g/100g).

In the 1700s, the most common method of making butter was to keep milk in an earthenware container until the cream separated and floated to the top. When the cream was set, it was scooped off with a plate or timber disc. A splash churn was used to convert the cream into butter.

Churning time is dependent on the starting temperature of the cream and the speed of churning. If you start with cream at 65 °F and churn at a speed of about 120-150 RPM, the total time of making butter (including draining buttermilk and molding butter) is about 20-25 minutes.

They would milk the family's cow and let the milk sit in a shallow pan overnight in order for the cream to rise to the top. The next morning they skim the cream layer with a wooden ladle and leave it out to sour. The cream was them poured into the butter churn (see right).

Just keep on churning. Finally, you will notice that there is liquid at the bottom of your container and the yellow butter separate from that. This whole process can take about 20 – 30 minutes. Using room temperature cream makes butter faster than using cold cream.