Cultured Butter

Cultured butter is a creamy, flavorful spread that's easy to make at home. It's made by fermenting cream with live cultures, such as kefir, yogurt, or buttermilk. The fermentation process gives the butter a slightly tangy flavor and a smooth, spreadable texture.

Cultured butter has been around for centuries, and it's thought to have originated in the Middle East. It was originally made by fermenting cream in a goat skin bag. The bag was hung in a warm place, and the cream would ferment for several days. The fermented cream was then churned into butter, and the resulting butter had a slightly tangy flavor and a smooth, spreadable texture that was unlike anything else available at the time. Today, cultured butter is still made in much the same way, although modern methods use stainless steel tanks instead of goat skin bags

Prep time: 5 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup live cultures (such as kefir, yogurt, or buttermilk)

Instructions

1. In a medium bowl, combine the softened butter and live cultures.
2. Beat with a hand mixer on low speed until the butter is smooth and creamy.
3. Pour the butter into a clean glass jar.
4. Cover the jar with a lid and let it ferment at room temperature for 12-24 hours.
5. Once the butter has fermented, store it in the refrigerator for up to 2 weeks.

Why It Works

• The live cultures in kefir, yogurt, or buttermilk help to ferment the cream, giving the butter a slightly tangy flavor.
• The fermentation process also helps to break down the milk proteins, making the butter smooth and spreadable.
• Cultured butter is a great way to use up leftover cream, and it's also a healthier alternative to store-bought butter.