Cultured butter is a type of butter you make using a fermentation process. It’s actually really easy to do at home and you don’t need any fancy equipment!
- First, get some cream that is pasteurized at a low temperature or even raw from the farmers’ market or health food store.
- Shake it up well and then pour 4 cups into a jar along with 1/3 cup of kefir.
- Shake everything well together and then cover it with cheesecloth and secure with a rubber band. Put away in a dark place for 2-3 days.
- After it’s set, shake it up and put it into the fridge for about 30 minutes to an hour.
- Pour everything into a stand mixer with the whisk attachment and whisk on medium-high until you start to see yellow chunks and liquid separated from the solids, and then mix on low for a minute or two more.
- Strain that mixture with a cheesecloth and save the liquid because that’s buttermilk!
- Then, make ice water in a small bowl and knead it so more buttermilk comes out.
- Then, in a large bowl with ice water knead it for a couple of minutes to get out the last bit.
- Pat it dry, knead in salt if you want, and you have your butter!