24 hrs 10 mins
found here http://resurrectedrecipes.com/2009/02/17/making-cultured-butter-in-the-kitchen/ i'll try it when milk is no longer exorbitantly expensive.
My Private Note
Units: US | Metric
- 1Pour the cream and buttermilk together into a spotlessly clean glass or metal bowl with a cover.
- 2Stir gently to mix.
- 3Cover the bowl and put in a warm place overnight. (the author's last batch took 18 hours) By warm, I mean 70-80°F
- 4As the time approaches, it should smell good — not like rotting milk, but like delicious crème fraîche. Which is what you are making at this point. When it’s ready, it will thicken to something like sour cream thickness (of course!). It will smell like heaven and taste just as good.
- 5Now bring the cream to a temperature of around 60°F.
- 6At this point, put the cream into the bowl of a stand mixer, and stir at medium low speed with the paddle attachment. Do not use high speed, because if you do, when the cream turns to butter, you will have a mess all over your walls. The slow stirring will do the trick.
- 7Watch it. If you have 60F cream, and it’s ripened nicely, it may become butter in as quickly as five minutes. But it could take quite a bit longer, too. Watch and you will see it become creamier, creamier, a bit grainy… Butter grains floating in buttermilk.
- 8When the grains are about rice-sized, drain the buttermilk (you can cook with it, or use it as starter for another batch).
- 9Rinse the butter under cold running water, working the butter by kneading it, squeezing and pressing and folding, and rinsing until the water runs clear. If you don’t do this, your butter will go rancid quickly.
- 10Then keep working the butter to get as much water out of it as you can. This is when you can add salt, which helps it to keep longer.
- 11You should have about a pound of butter after you are done working it. I divide it into fourths and freeze all but one, which is the one we will use right away.
- 12The cultured butter will have a stronger butter flavor than you are used to, and you will want to spread it on everything. Be warned.
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Nutritional Facts for Butter
Serving Size: 1 (1034 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3317.0
- Calories from Fat 3176
- Total Fat 352.9 g
- Saturated Fat 219.7 g
- Cholesterol 1307.5 mg
- Sodium 447.4 mg
- Total Carbohydrate 30.4 g
- Dietary Fiber 0.0 g
- Sugars 4.9 g
- Protein 22.2 g