5 Ingredients or Fewer
Homemade Cultured Butter
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10 Reviews
bigyin59
April 17, 2020
Since my last post I have found if you put a little sour cream in the mix like somebody has advised and leave in a warm place for a minimum of 48h it makes a lovely flavour especially if making during the Summer when left in direct sunlight (keep an eye for any spoilage) and wait for the bacillus to make the cream nice and firm,this way you get great buttermilk as well.
R S.
June 23, 2017
I also allow the cream to culture for at least overnight. This butter is so very good and easy to make that it has now become a staple in my kitchen. Everyone should use a butter bell to store it in. Tres Bien!
bigyin59
April 16, 2017
I allow my cream to culture for at least 48hours before churning I find the flavour much more pronounced but subtle "don't last long"
Julie
January 19, 2015
Cultured butter is even better with active sour cream cultures instead of yogurt. Creme fraiche or buttermilk will also work, as long as the cultures are active. Unlike yogurt, the cream cultures produce diacetyl, the delicious, natural flavor component that tastes like butter. More butter-y butter, yum!
nycook
May 14, 2012
About how long is "quite a bit of time" as stated in the instructions? I've been beating for about20-25 minutes and nothing yet. How long does this take? I am so excited to taste this, I'm impatient!
impeesa
April 16, 2012
I make butter once a week for my family, i wouldnt say its cost effective but its certainly feels good, cultured butter is a lot of fun to make too, next step... butter stamp!!
daisybrain
April 12, 2012
As we were kneading our butter my friend asked, "Should it feel so silky?". Yum. We will be doing this again.
StefaniH
April 11, 2012
I just finished making this! Now I feel like I've done something incredible even though our ancestors made butter all the time. My great, great, great grandmother would think I'm crazy for being so excited over something like this! lol
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