1 Quart Heavy Cream
½ C Buttermilk
1 T Salt
Combine the heavy cream and buttermilk into a canning jar. Cover the top with cheesecloth and let sit in a seventy-degree environment for approximately 24 hours. By the end of this time, the cream should have thickened up considerably. Refrigerate the cultured cream for at least six hours. (Note: At this point it is crème fraiche, which is a wonderful homemade substitute for sour cream.) Transfer the cold cultured cream to a food processor (or a stand mixer with the paddle attachment) and process until the curd and the buttermilk begin to separate. Drain the excess buttermilk and form the butter curd into a ball. Place the ball of butter onto a cheesecloth and twist the cheesecloth to remove as much buttermilk as possible. Once the excess buttermilk is removed, fold in the salt and form into a log, using plastic wrap to guide the rolling process. The butter can be refrigerated in the plastic wrap. We recently served our butter with our first round of radishes from the new garden here at the Inn! It was pure, simple “cooking” at its best!
2 responses to “Cultured Butter Recipe”
Nothing better than fresh butter on radishes. I prefer “icicle” radishes, but any radish will work.
Sitting in the quiet evening, drooling! Thanks. Never thought it was this doable.