Sea Salt Cultured Butter

Cultured Cream

• 4 cups high-quality heavy cream (pasteurized, preferably not ultra-pasteurized and without gums or stabilizers)
• ¼ cup cultured buttermilk (with live active cultures)

Sea Salt Butter

• ½ teaspoon fine sea salt
• 4–6 cups ice water (for washing the butter)

Optional Finish

• flaky sea salt (for serving)

Instructions

1. Sanitize the Equipment: Wash the culturing container, utensils, mixer bowl, strainer, and storage containers thoroughly with hot, soapy water. Rinse and dry completely.clean culturing and butter-making equipment
2. Culture the Cream: Pour the heavy cream into a clean 2-quart glass container. Stir in the cultured buttermilk until evenly combined. Cover the container.4 cups heavy cream, ¼ cup cultured buttermilk
3. Ferment the Cream: Let the cream stand at a steady room temperature of approximately 70–75°F for 18–24 hours. It is ready when noticeably thickened and pleasantly tangy, with a texture similar to loose crème fraîche.cultured cream
4. Chill for Churning: Refrigerate the cultured cream for 1–2 hours, until it reaches approximately 55–60°F. It should feel cool but remain fluid enough to churn.chilled cultured cream
5. Prepare the Mixer: Transfer the cultured cream to the bowl of a stand mixer fitted with the whisk attachment. Cover the mixer loosely with a clean kitchen towel or use a splash guard because the mixture will splatter when it separates.chilled cultured cream
6. Churn the Cream: Beat on medium-high speed. The cream will first thicken into whipped cream, then become grainy and curdled. Reduce the speed as the butterfat begins separating from the liquid and continue until yellow butter grains gather together and distinct buttermilk remains in the bowl, about 5–10 minutes.cultured cream
7. Drain the Buttermilk: Pour the mixture through a fine-mesh strainer set over a bowl. Press the butter gently with a rubber spatula to release as much buttermilk as possible. Reserve the cultured buttermilk for another use.churned butter and cultured buttermilk
8. Begin Washing the Butter: Transfer the butter to a clean mixing bowl and pour in about 1 cup ice water. Press and fold the butter firmly against the side of the bowl with a spatula or butter paddle.churned butter, 1 cup ice water
9. Repeat the Washing: Drain the cloudy water and add fresh ice water. Continue pressing, folding, draining, and replacing the water until it remains clear, usually 4–6 washes.remaining ice water
10. Remove the Moisture: Drain the final wash completely. Press and fold the butter repeatedly against the bowl until no visible water or milky liquid is released. Blot the surface with a clean lint-free towel if necessary.washed cultured butter
11. Add the Sea Salt: Sprinkle the fine sea salt evenly over the butter. Knead and fold until the salt is fully distributed and the butter becomes smooth and cohesive.½ tsp fine sea salt
12. Taste and Adjust: Spread a small amount of butter on a piece of bread or a plain cracker. Add another small pinch of fine sea salt only if the butter needs a stronger salted finish.salted cultured butter, additional sea salt as needed
13. Shape the Butter: Divide the butter into two equal portions. Press each into a compact rectangular block, eliminating air pockets as you work. Wrap tightly in parchment paper, followed by reusable wrap or foil. The butter can also be packed firmly into a covered butter crock.finished sea salt cultured butter
14. Chill Until Firm: Refrigerate for at least 2 hours before slicing or serving. For the best developed flavor, rest the wrapped butter overnight.shaped cultured butter
15. Serve: Slice or spread the butter directly from a compact block. Finish with a few flakes of sea salt when serving if desired.sea salt cultured butter, flaky sea salt