HOMEMADE CULTURED BUTTER
INGREDIENTS
32 fl oz (946mL) Heavy Whipping Cream
2 fl oz (60mL) Buttermilk
Kosher Salt (optional, to taste)
STEPS
Combine heavy whipping cream and buttermilk in a clean, sanitized jar.
Cover the jar with a loosely-fitting lid and leave it at room temperature, around 75°F (24°C), for 2-5 days.
After 2-5 days, add the cream mixture to the bowl of a stand mixer or food processor, and whip on high speed until small chunks of butter separate from the mixture. You are now left with your cultured butter, soaking in a pool of fat-free buttermilk.
Set a fine mesh strainer lined with cheesecloth over top of a bowl, and place butter into it to allow the buttermilk to drain out. Leave it for about 15 minutes, until the majority of the buttermilk has drained. Feel free to save the buttermilk in your fridge for later use.
Transfer the butter to a separate bowl filled with cold water, and press on it with a spoon or rubber spatula to expel any excess buttermilk. Drain the water, and repeat this process until the water runs clear.
If you would like salted butter or flavored butter, you can fold in salt (to taste) and/or any additional ingredients at this point.
In this video, I folded in 1 tsp of salt along with 4 cloves of grated garlic and about 10 leaves of finely chopped basil, but feel free to add anything you like.
Transfer the butter to a sealable container, and store it in your fridge for up to a few weeks, or out at room temperature for up to 2-3 days.
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