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Can store-bought (i.e. pasteurized) cream be cultured at home for making cultured butter?

I've read several recipes for DIY butter which recommend letting your cream sit out at room temperature for a few hours or overnight.

The idea is to allow naturally occurring microbes in the cream to promote fermentation, in order to add complexity to the flavor of the cream and the resulting butter.

My question is: is this even possible with store-bought cream which has been pasteurized or "ultra pasteurized"? Do the microbes necessary for cultured cream survive this process?

asked by rannatanna about 5 years ago

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4 answers 3605 views
A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added about 5 years ago


Pasteurization kills the bacteria that would cause the changes you've read about along with pathogenic bacteria such as Salmonella, E. coli, and Listeria. Commercial producers of cultured butter introduce specific strains of bacteria to pasteurized cream to safely and consistently obtain the desired results.


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84e1393f 0d16 4291 80cf 2c42b5acf188  noz photo
added about 5 years ago

We published a how-to for this a few months ago!

http://food52.com/blog...

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A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added about 5 years ago

Start with pasteurized (rather than ultra, I'm assuming you can't get raw), look for one that does not have any other additives (such as carageenen) and inoculate with a pat of your favorite cultured butter. You are not likely to get exactly what you want the first time, but the butter should improve as you repeat the process over and over. Part of the charm of cultured butter is the individual characteristic of each batch, you can not duplicate the cultures or conditions of another country or climate, but your own will develop as you continue to cultivate it in your own kitchen. Cultures are also available online.

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