Cultured Butter Recipe

I’ve always found something magical about creating food from scratch, and this cultured butter recipe is no exception. Just imagine: a deeply golden, tangy butter that melts like a dream, leaving a rich, nutty aroma. Our easy cultured butter recipe transforms simple cream into a rich, tangy delight right in your kitchen, perfect for busy families who love wholesome food. It’s surprisingly simple, uses minimal ingredients, and tastes absolutely divine, elevating every meal, even a quick weekday toast. This is a family-favorite method that guarantees perfect homemade cultured butter every time.

Key Ingredients and Flavor Foundations

Crafting a truly exceptional homemade butter starts with selecting the right foundation ingredients. For this cultured butter recipe, quality truly makes a noticeable difference in the final flavor and texture.

• Heavy Cream (945 ml / 4 cups, at least 36% fat, preferably not ultra-pasteurized): This is the heart of your butter. Opting for organic, grass-fed cream will give you the best flavor and that lovely golden color.
• Live Buttermilk or Crème Fraîche (30 ml / 2 tablespoons): Contains the live active cultures needed for fermentation, lending that distinctive tang and complex flavor (plain full-fat yogurt or kefir with live cultures can be used as a substitute, though I find buttermilk works best).
• Fine Sea Salt (5 g / 1 teaspoon, plus more for garnish): Enhances the butter’s taste and acts as a mild preservative.
• Whole Head Garlic (1 head, cloves peeled): Roasted garlic adds a sweet, mellow depth to the swirl.
• Olive Oil (15 ml / 1 tablespoon): Essential for roasting the garlic until golden and fragrant.
• Fresh Rosemary Leaves (5 g / 1/4 cup loosely packed, finely chopped): Provides a fresh, aromatic counterpoint to the rich butter and garlic (thyme or chives are also delicious options).

High-fat, grass-fed cream is the secret to truly exceptional cultured butter; it yields a richer, more flavorful result. I always choose the best cream I can find for this. The fresher and higher quality your cream and herbs, the better your final homemade cultured butter will taste. Fresh rosemary from my garden makes all the difference for your cultured butter recipe.

Cooking Method Made Simple

Making your own cultured butter recipe is truly satisfying, and the process is simpler than you might imagine. Just a few steps stand between you and a spread far superior to anything from the store.

1. Ferment the Cream (12-24 hours): In a large, clean glass jar, combine the heavy cream and live buttermilk or crème fraîche. Stir gently until just mixed. Cover loosely and let stand at room temperature (20-22°C / 68-72°F) for 12 to 24 hours, or until the cream visibly thickens and develops a tangy aroma. The longer it ferments, the more pronounced the tang will be.
2. Prepare Garlic & Rosemary (15-20 minutes roast time): While the cream ferments, preheat your oven to 190°C (375°F). Place peeled garlic cloves on a small baking sheet, drizzle with olive oil, and roast for 15-20 minutes until golden, tender, and fragrant. Cool completely, then mash. Finely chop rosemary. If your garlic isn’t tender after 20 minutes, give it another 5-10 minutes until it’s soft enough to easily mash.
3. Chill the Fermented Cream (at least 4 hours): Once fermented, transfer the cream to the refrigerator and chill thoroughly for at least 4 hours, or ideally overnight. This chilling step is crucial for better butter separation.
4. Churn the Butter (7-15 minutes): Pour the chilled, fermented cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on low, gradually increasing to medium-high. Continue until it passes through whipped cream stages, becomes grainy, and then separates into solid butter and liquid buttermilk. You’ll hear the sound change as it thickens and then splashes.
5. Rinse the Butter (3-4 times): Carefully drain the buttermilk. Transfer the solid butter to a large bowl filled with ice-cold water. Using a sturdy spatula or your hands, knead and press the butter under the water to release remaining buttermilk. Drain cloudy water and refill with fresh ice water. Repeat 3-4 times until the water runs clear. This ensures pure butter flavor and better shelf life.
6. Salt and Swirl (5-10 minutes): Firmly press out excess water. Transfer butter to a clean bowl and add 5 g (1 teaspoon) fine sea salt, kneading until evenly distributed. Gently fold in the mashed roasted garlic and chopped rosemary, creating visible ribbons and specks. My trick here is to not overmix; you want those distinct swirls to show.
7. Shape and Chill (at least 2 hours): Spoon the swirled butter onto parchment paper. Using the paper, shape it into a log or block, about 5 cm (2 inches) in diameter. Twist the ends to secure. Chill in the refrigerator for at least 2 hours, or until very firm. Then your amazing cultured butter will be ready to serve!

For a low-sodium option, simply reduce or omit the added salt in this cultured butter recipe. The garlic and rosemary still add plenty of flavor.

If your cream isn’t churning or separating, it might be too warm or too low in fat. Ensure it’s thoroughly chilled before churning. If the butter feels too soft after rinsing, ensure you’ve squeezed out as much excess water as possible, and that your rinsing water was truly ice-cold. Proper rinsing is key to the ultimate cultured butter recipe.

Ideal Serving Moments and Pairings

This gourmet homemade cultured butter elevates simple dishes and special occasions. Excellent for easy meal prep and healthy eating.

• Serve on toast, pancakes, or holiday meals.
• Store in the fridge 2-3 weeks; freeze up to 6 months.

Nutrition, Wellness & Everyday Benefits of Cultured Butter

Our cultured butter recipe supports balanced, healthy eating with natural fats and beneficial bacteria. Free from artificial additives, it’s ideal for real food enthusiasts and a budget-friendly alternative.

Recipe Advantages for Different Needs

Making this cultured butter recipe saves money and promotes healthier eating through ingredient control. Minimal active prep time offers a quick solution that elevates everyday cooking.

Expert Tips, Flavor Boosts, and Adaptations

Press your cultured butter into molds or whip in herbs/garlic for instant compound butters. I often add smoked paprika for a unique family-favorite twist. Kids enjoy helping; for dairy-free needs, explore plant-based cultured butter recipes.

Common Questions About Cultured Butter

Can I make cultured butter ahead for meal prep?

Yes, it stores in the fridge for 2-3 weeks or freezes for up to six months, perfect for meal prep.

What’s the healthiest way to prepare cultured butter?

Use organic, grass-fed cream and control salt for a healthy choice. I always choose organic cream for my cultured butter’s best flavor.

Which stores or online shops carry quality ingredients for a cultured butter recipe?

Look for premium cream at local dairies or specialty stores. Online suppliers offer specific starter cultures.

What’s the main difference between regular butter and cultured butter?

Cultured butter uses fermented cream, giving it a unique tangy, nutty flavor and richer aroma.

Do I need special equipment for this cultured butter recipe?

A stand mixer or food processor churns it quickly. A blender or shaking can also work.

How long does the cultured butter making process take?

Active prep is just 15-20 minutes, but cream ferments for 12-24 hours beforehand.

Can I use regular store-bought buttermilk as a starter for this cultured butter recipe?

Yes, if the buttermilk label clearly states live and active cultures for proper fermentation.

Conclusion

Discover the profound satisfaction and superior flavor that only homemade cultured butter can bring to your table, enhancing healthy eating and quick meals. Give this family-friendly recipe a try this week, then save this recipe on Pinterest for future deliciousness!

cultured butter recipe

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• Author: Amanda Miller
• Total Time: 1145 minutes
• Yield: 1 block (approx 0.75-1 lb) 1x
• Diet: General

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Description

This easy recipe transforms heavy cream into a rich, tangy cultured butter with roasted garlic and fresh rosemary, perfect for elevating everyday meals. It’s a simple, minimal-ingredient method that yields deeply golden, flavorful homemade butter.

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Ingredients

Scale 1x2x3x

• 4 cups heavy cream (at least 36 percent fat, preferably not ultra-pasteurized)
• 2 tablespoons live buttermilk or creme fraiche (plain full-fat yogurt or kefir with live cultures can be used as a substitute)
• 1 teaspoon fine sea salt (plus more for garnish)
• 1 head whole garlic (cloves peeled)
• 1 tablespoon olive oil
• 0.25 cup loosely packed fresh rosemary leaves (finely chopped, thyme or chives are also delicious options)

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Instructions

1. Ferment the Cream: In a large, clean glass jar, combine the heavy cream and live buttermilk or creme fraiche. Stir gently until just mixed. Cover loosely and let stand at room temperature (68-72°F) for 12 to 24 hours, or until the cream visibly thickens and develops a tangy aroma.
2. Prepare Garlic and Rosemary: Preheat your oven to 375°F. Place peeled garlic cloves on a small baking sheet, drizzle with olive oil, and roast for 15-20 minutes until golden, tender, and fragrant. Cool completely, then mash. Finely chop rosemary.
3. Chill Fermented Cream: Once fermented, transfer the cream to the refrigerator and chill thoroughly for at least 4 hours, or ideally overnight.
4. Churn the Butter: Pour the chilled, fermented cream into the bowl of a stand mixer fitted with the whisk attachment. Whisk on low, gradually increasing to medium-high. Continue until it passes through whipped cream stages, becomes grainy, and then separates into solid butter and liquid buttermilk.
5. Rinse the Butter: Carefully drain the buttermilk. Transfer the solid butter to a large bowl filled with ice-cold water. Using a sturdy spatula or your hands, knead and press the butter under the water to release remaining buttermilk. Drain cloudy water and refill with fresh ice water. Repeat 3-4 times until the water runs clear.
6. Salt and Swirl: Firmly press out excess water. Transfer butter to a clean bowl and add 1 teaspoon fine sea salt, kneading until evenly distributed. Gently fold in the mashed roasted garlic and chopped rosemary, creating visible ribbons and specks.
7. Shape and Chill: Spoon the swirled butter onto parchment paper. Using the paper, shape it into a log or block, about 2 inches in diameter. Twist the ends to secure. Chill in the refrigerator for at least 2 hours, or until very firm.

Notes

For a low-sodium option, reduce or omit added salt. If cream isn’t churning or separating, ensure it’s thoroughly chilled and high in fat. Proper rinsing with ice-cold water is crucial for a pure butter flavor and better shelf life.

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Category: Condiment
• Method: Churning
• Cuisine: General

Nutrition

• Serving Size: 1 tablespoon (14 g)
• Calories: 105 calories
• Sugar: 0 g
• Sodium: 120 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.5 g
• Carbohydrates: 0.5 g
• Fiber: 0 g
• Protein: 0 g
• Cholesterol: 30 mg

Keywords: cultured butter, homemade butter, fermented, garlic rosemary, easy recipe, dairy, condiment, rich, tangy