Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cultured Butter Recipe 1765330693.386715

cultured butter recipe

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

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.

Ingredients

Scale
  • 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)

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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydashrecipes.com/cultured-butter-recipe/