Your Cart is Empty
Make cultured butter (and real buttermilk) by hand
Fall in love with rich, tangy old-fashioned butter.
We love to share old fashioned and traditional recipes on our recipe blog as the process is often so much easier than people might realise. Discovering the simplicity in these forgotten practices and tasting the difference is extremely satisfying and can be lots of fun for the whole family.
Homemade butter can be made simply by agitating pure cream however culturing the cream first produces an unparalleled superior delicacy. The slightly tangy flavour sets it apart from regular butter.
Cultured cream is a fermented food that contains live bacterial cultures. The fermentation process is similar to making homemade yogurt, only easier. With a yogurt maker culturing pure cream into homemade crème fraiche or sour cream couldn’t be more straight-forward. Be sure to watch our recipe how-to video here before you dive deeper.
Churning homemade cultured cream into butter is a heavenly, healthy fat for you and your gut microbes! We know you will luv this creamy lacto-fermented deliciousness spread or spooned on top of anything you desire.
It’s possible to churn the cream in the Vibe Blender (we show you how here) but we’ve chosen the old-fashioned method that requires no-special equipment, just a glass jar in fact. Plus, some patience and stamina! Consider the process a little workout. If you have children, they will enjoy having a turn to shake the jar.
An extra bonus of making cultured butter from scratch is that you’ll end up with real fermented buttermilk in the process! Save the fresh buttermilk for baking and use it in pancakes, muffins, or bread. Delicious.
PIN THIS RECIPE
