Heart Of The House

Butter is better!

Cultured Butter
Makes approximately 800 grams, depending on the cream’s fat content

2 liters  organic heavy cream (from grass-fed cows)
3/4 cup kefir or buttermilk
6 cups ice-cold water
Celtic Sea Salt, to taste (optional)

Step 1.  Culture the cream

In a clean glass bowl, combine the cream and kefir or buttermilk.

Cover loosely and leave at room temperature until the cream has thickened and has a slight tangy taste (about 1 or 2 days).  If you’re not going to use cream immediately, transfer it to the fridge.

Step 2.  Churn the cream

The cream needs to be at about room temperature, to churn properly.  (NoteIf you have put the cream in the fridge, let it sit on the kitchen counter for a while;  if you’re making it from room temperature and the kitchen temperature is quite warm, chill it for a little while to cool it down.)

Churning with a hand held electric beater:

Place cream in a clean, deep bowl.   Start beating until stiff peak formed (like whipping cream), then reduce the speed to low.  Watch carefully at this point as the cream will start to break.  You will see globules of yellow butterfat in a whitish liquid.  At this point stop beating.

Tilting the bowl and holding back the butter with a spatula, drain off as much of the liquid (buttermilk) as possible into a clean jar.

Step 3. Wash the butter

Pour a cup of the ice water over the butter.  Using the spatula, press it against the side of the bowl and knead it.  The water will turn cloudy.  After about 30 seconds, pour out the liquid.  Pour on another cup of ice water, and knead it until the water turns cloudy again. Repeat as needed until the washing liquid is clear.   After the last wash, continue to press the butter against the side of the bowl to get as much water out of the butter as possible.

If you want salted butter, add salt to butter now.

Pack the butter into container before refrigerating.  If you are not going to use the butter within a week, store them in the freezer.

Want to know why butter is better?   Read this article by Sally Fallon (Weston A Price).

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