How to Make Cultured European​ Style Butter

  Hi there, So today I want to share how to make homemade European style cultured butter! Homemade butter is one of the easiest things to make and today I’m going to share with you a simple recipe of how to make cultured butter. Cultured butter is commonly used in Europe and is made by allowing the cream to ferment for around 12-16 hours. During the fermentation, the bacteria present in the milk makes contact with the air and transforms the milk sugar into lactic acid, giving the butter a much richer flavor!

What is the difference between European butter and American butter?

In the US the percentage of butterfat in is regulated in the final product and American butter is not cultured so you can expect a more neutral flavor. European-style butter refers to a cultured butter that has developed flavor in the cream for about 16 hours to achieve at least 82 percent butterfat. Traditionally the butter is allowed to ferment to achieve a light sour and tangy taste. This process is similar to bread making in that the slower process produces a much more delicious final product. So many things like smoked meat, bread making, a good braise and now butter benefit from taking the extra time!

What do I need?

Flora & Fauna I hope you have fun making this butter and enjoy the rich, tangy, and flavorful butter.
  1. Mix the heavy cream + buttermilk + and a pinch of salt in a small glass mason jar covered with a lid. Leave on the kitchen counter for 16 hours or more. 
IMG_9551 2.  This is how the mixture should look after the 16-hour mark. At this point, you can add the mixture to the food processor or blender. Blend for 1 1/2  to 2 minutes until you see a thicker consistency separate from the buttermilk (liquid) on top. You can save the buttermilk if you would like for future recipes.  IMG_9557 IMG_9558   3.  Place the butter mixture in a colander with 2 sheets of cheesecloth and press the liquid out.  Rinse quickly with ice-cold water; this will help solidify the butter a bit more and rinse off the buttermilk.  Press again to make sure all the water is out. Next, turn the cheesecloth into a ball and squeeze a few more times to extract as much of the liquid that you can.  IMG_9561 4. Transfer to a clean countertop and work the butter by pressing a few times more with a plastic bench scraper trying to get any liquid out of the butter.  IMG_9565 5. Transfer your butter to a desirable container and chill.  IMG_9579 Extra tip: If you want to impress your guests with homemade butter you can bring it to next level by making a compound butter. This is perfect to spread on slices of bread, hot vegetables or meats. Few examples: Zest of a Lemon+ 1 Tbsp Dill cinnamon +  nutmeg + brown sugar + grated star anise + sea salt cilantro Lime +lemon +chives +rosmary     logo-lightback-jpg-01  

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