No, cultured butter isn't butter that took a trip overseas and has been enlightened by different ways of living. It’s butter made from cream that has been inoculated by bacteria cultures before churning. This gives the butter a more complex flavour and helps it last longer as it’s been fermented.
Try it with kefir
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Cultured butter
Making butter at home is definitely more work than simply buying it, but cultured butter is a little more complex as a product and rewarding to do at home. The quick overnight fermentation process makes it low-commitment and you’ll be rewarded with half a kilo of fresh butter, and half a kilo of buttermilk.
How to make cultured butter
![Cultured butter ingredients](https://sbs-au-brightspot.s3.amazonaws.com/drupal/food/public/cultured_butter_6.jpg?imwidth=1280)
You can also use sour cream, creme fraiche or buttermilk if it has live cultures. Source: Camellia Aebischer
Take a litre of cream and add it to a jar/jug/deep bowl with a tablespoon of plain yoghurt. You just want the bacteria here so Greek is fine, just as long as it’s not sweet. Stir well to combine and cover with a cloth. Set on the bench out of direct sunlight for 24 hours.
The next day, it should be firm and much thicker. This may take a little longer if it’s cold out.
Put the cultured cream into a bowl and beat with a mixer (hand or stand) til the cream splits and clumps of butter start to form.
![Cultured cream](https://sbs-au-brightspot.s3.amazonaws.com/drupal/food/public/cultured_butter_7.jpg?imwidth=1280)
This is what mine looked like ontop. Source: Camellia Aebischer
Strain away as much buttermilk as possible (save this though), then rinse the butter with ice-cold water a few times (could take up to five) til the water runs clear, patting the butter to extract any extra buttermilk.
Then, push the butter into a ball and press against the side of the bowl with a wooden paddle or spoon to squeeze out as much water as possible.
Season with ½ tsp of salt (for lightly salted or ¾ for regular) and mix through well.
Shape it as you like or just dump into a container and keep it in the fridge. You can use the buttermilk for , , , sorbet, or !
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![Cultured butter](https://sbs-au-brightspot.s3.amazonaws.com/drupal/food/public/cultured_butter_11.jpg?imwidth=1280)
Quinelle with some flaky salt for garnish if you're feeling extra fancy. Source: Camellia Aebischer