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–+ servings

Homemade Cultured Butter

5 from 3 votes
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Prep Time:20 minutes
Resting Time:12 hours
Total Time:12 hours 20 minutes
Servings: 1 cup

Ingredients

  • 2 cups heavy cream
  • 2 tablespoons kefir
  • 1/2 teaspoon flaky sea salt sub 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon table salt

Instructions

  • In a medium bowl, stir together the heavy cream and kefir until evenly combined. Cover with plastic wrap or a lid and leave in a warm place (between 65 to 85°F) for 12 to 36 hours. The cream will develop a tangy flavor and may form a thickened layer on top as it ferments. Ferment for 12 hours for a milder flavor or ferment for a full 36 hours for a cheesier tasting butter. The warmer end of the temperature range will ferment faster, hence the wide time range.
  • Transfer the cream mixture to a large jar with a tight fitting lid. Shake until yellow clumps of butter form, about 5 to 10 minutes. At first the mixture will resemble whipped cream, then it will break into a grainy or curdled consistency before it clusters together and fully separates from a layer of thin, milky liquid.
    Alternatively, transfer the cream mixture to a stand mixer or food processor and beat until the butter separates, about 10 minutes.
  • Set a fine mesh strainer over a medium bowl. Fill a large mixing bowl halfway with water and a few ice cubes. Strain the butter and reserve the liquid—this is cultured buttermilk. Store the buttermilk in an airtight container in the refrigerator and use for smoothies or baking (makes great waffles and pancakes).
    Transfer the ball of butter to the bowl of ice water and knead to release buttermilk. Pour off the ice water and refill with ice water, continuing to knead, rinse, and refill until the water runs clear.
  • Pour off the water one final time and press the butter to drain off any excess water. Knead in the salt if using. Press the butter to an airtight container, avoiding air pockets to the best of your ability, and cover with parchment. Store in the refrigerator for up to 1 month.