Whipped Cultured Butter

Instructions

1. Sanitize the Equipment: Wash the culturing container, mixer bowl, utensils, strainer, and storage containers thoroughly with hot, soapy water. Rinse and dry completely.clean 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, then cover the container.4 cups heavy cream, 3 tbsp 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 visibly thickened with a clean, pleasantly tangy aroma and a consistency similar to loose crème fraîche.cultured cream
4. Chill for Churning: Refrigerate the cultured cream for about 1 hour, or 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. Loosely cover the mixer with a clean kitchen towel or attach a splash guard.chilled cultured cream
6. Churn the Butter: Beat on medium-high speed. The cream will first become whipped cream, then look grainy and curdled. Reduce the speed as the butter separates and continue mixing until yellow butterfat gathers together and distinct liquid buttermilk remains, 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 cultured buttermilk as possible. Reserve the buttermilk for another use.churned butter, cultured buttermilk
8. Wash the Butter: Transfer the butter to a clean mixing bowl and add approximately 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 until no visible water or milky liquid is released. Blot the bowl and surface of the butter with a clean lint-free towel as needed.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.½ tsp fine sea salt
12. Temper the Butter: Transfer the butter to a clean mixer bowl. Let it rest at room temperature until cool and pliable, ideally about 60–65°F. The butter should indent easily when pressed but should not appear shiny, oily, or partially melted.salted cultured butter
13. Smooth the Butter: Fit the stand mixer with the paddle attachment. Beat the butter on medium speed for 1–2 minutes, scraping down the bowl several times, until completely smooth and free of dense lumps.tempered cultured butter
14. Whip the Butter: Switch to the whisk attachment. Beat on medium-high speed for 3–5 minutes, scraping down the bowl once or twice, until the butter becomes pale, airy, and noticeably increased in volume.smoothed cultured butter
15. Check the Texture: The finished butter should hold soft peaks and spread easily without looking greasy or releasing water. If it becomes shiny or overly soft, refrigerate for 5–10 minutes, then whip briefly again.whipped cultured butter
16. Pack the Butter: Spoon the butter into a ramekin or covered serving crock. Use the back of a spoon to create a soft swirl across the surface.finished whipped cultured butter
17. Chill and Serve: Refrigerate for 20–30 minutes to set the texture. Let the butter stand at room temperature for 10–15 minutes before serving. Finish with flaky sea salt if desired.whipped cultured butter, flaky sea salt