How Butter Used To Be Made
Most butter is missing the most important step. Fermentation.
Before refrigeration, all butter was cultured. Cream sat out for hours, fermented naturally, then got churned. That’s how butter was made for thousands of years. The bacteria broke down the cream, developed flavor, and transformed the texture before any churning even happened.
Modern butter skips all of that. Pasteurized cream straight to the churn. Faster, cheaper, far less flavor. And nothing alive in it.
This is how it’s supposed to be done.
The method:
2 bottles of heavy whipping cream (32 oz total)
2 tablespoons of cultured yogurt or kefir as a starter
Pour everything into a glass jar, stir gently
Cover with a breathable lid or cloth
Let it sit at room temperature for 12 to 24 hours
The cream should turn thick, tangy, and slightly nutty smelling
Pour fermented cream into a stand mixer with the whisk attachment
Whisk on low to medium until the cream separates (around 5-8 minutes)
Butter solids will collect on the whisk, buttermilk pools at the bottom
Strain the buttermilk into a separate jar
Rinse the butter under cold water and squeeze out excess buttermilk
Shape, wrap in parchment, refrigerate
Two completely different products from one ingredient. Real cultured butter and real cultured buttermilk.
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#culturedbutter #fermentation #realbutter #fermentedfoods #probiotics #guthealth #traditionalfoods #buttermaking
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If you’re fermenting along, let me know what you’re making in the comments.
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22 Comments
I’m making fkn real butter tomorrow ❤
My brother and I used to have to shake a glass gallon jar.. took forever ugh
Do you leave it on the counter to culture or put it in the fridge?
Does it sit in the fridge for 12-24 hours or out in room temp?
I’m not sure if this was asked, but is adding a little worth it. Or does it not really need it?
You left some buttermilk on the butter. Make sure you get as much of that out as you can otherwise the butter will go rancid
What kind of top did you use on your jar? Does it have an air hole?
How do we make homemade yogurt? From scratch no starter.
Its even easier than this you can just put the heavy whipping cream in a mason jar and shake until it becomes butter then strain
Cheaper? That's like $16 CND for the whipping cream 🙁
Kissing the bottle was weird.
Where I'm from there is only fermented buttermilk and fermented flavored buttermilk it is hard to find regular buttermilk
I have memories of making butter with my grandmother in her churn. Sometimes She let me do it. That butter was so good.
Pasteurization is the real killer of beneficial bacteria. We'd be a much healthier society with perfect health, but the jewlites don't want that.
Естественный цикл производства масла в одиночном крестьянском хозяйстве.(Как его делали столетиями). Получалась простокваша – скисало молоко. В ходе скисагия оно расслаивалось. Сверху образовывался слой сливок он собственнл назывался сметана или вершок (собирали ложкой сверху сосуда где отстаивалась простокваша) по мере накопления сметаны(вершка- сливок) когда его образовывалось достаточно – сбивали масло. Из оставшихся компонентов – створоженой массы – получали творог. Сыворотку обычно применяли для замешивания например теста на хлеб и в качестве основы для подкормки животных. Сейчас конечно сепараторные сливки используют.
Yaaaasss, def making some, thanks
1. The leftover milk is not real cultured buttermilk.
2. Do a better job of getting all the milk rinsed out of the butter or it will not last as long
3. You can add salt after you’ve rinsed the butter thoroughly
4. A lot of the taste comes from the higher fat content and the cream not being pasteurized.
5. Freeze it so it lasts longer.
Isn't this French butter?
💛
Challenge accepted!
A a bit of sea salt
Omg DO you know how much I spend on butter .,MY NEXT RECIPE. Butter in the making. Thank you