Follow the instructions below to make cultured butter, or skip the Culturing step to make sweet cream butter! This recipe yields a scant 1 cup of cultured butter, and 1 cup of buttermilk.
Either let the raw cream culture spontaneously at room temperature, or add a starter culture of your choice to a quart of raw or pasteurized cream.
While it is on (for a few minutes to several), the cream will pass through stages: from whipped cream to chunky cream and past that to where the butter “breaks.” Breaking means the butterfat clumps together separately from the buttermilk (the liquid that is the byproduct of butter-making). If the cream is not very cold, the whipped cream stage may get skipped.
Once the butter breaks, blend for about 30 seconds longer to make sure all the butter has broken out of the buttermilk.
If using a glass jar for churning, just shake and shake and shake until you get butter!
Mix in salt to taste. Using a high-quality sea salt will introduce trace minerals into your butter — always a good thing!
You can shape the butter into patties or logs on wax paper, put in a small glass jar, or use a butter mold.
Butter keeps in the refrigerator for a few weeks. Or the freezer for longer storage. The better washed and pressed it is, the better it keeps. If you want it to last longer, freeze it.
*If using raw cream, you don’t have to add a mother culture — though you may choose to do so! — because the beneficial organisms in the cream will proliferate over time themselves, producing a cultured cream or sour cream. You definitely need to add a starter culture if using pasteurized cream because it contains no beneficial organisms to proliferate and/or protect against spoiling.
How To Make Cultured Butter https://traditionalcookingschool.com/food-preparation/recipes/cultured-butter/