The creamy real deal—plus a buttermilk bonus.
By Louise Emerick | June 22, 2011
<< Back to Article: How to Make Cultured Butter
I really like the result. It is not quite as “tangy” as I remember the butter I grew up on, but I was really happy with the buttermilk and butter I ended up with. Next stop: Buttermilk pancakes for breakfast. :q
PS. When I was about six or seven years old my mom wanted to whip cream to accompany the cake she baked. It was the weekend and that meant “Afternoon-Coffee-and-Cake”. Unfortunately it was a warm summer day and we didn’t have air conditioning (we didn’t even have a shower or bathtub nor had we hot water). Suddenly I hear my mom cry out in frustration. The whipped cream never really formed due to the warm kitchen and my mom had kept on trying and naturally ended up with butter. She was not happy since that was the only cream she had and no stores were open. But seen me and my brother literally dancing around in the kitchen in delight because our mom just made butter cheered her up quickly. The cake tasted just fine without the whipped cream… and so did the jelly sandwiches with the homemade butter that my brother and me had as well.
I’ve made this twice now and the butter is delicious. The first time I used yogurt from our local dairy and it took a long time to culture. The second time I made sure to use yogurt that said “made with live acidophilus culture and unhomogenized whole milk” and it cultured more quickly.
Kathyrp, I definitely suggest using a yogurt with multiple live cultures. I liked using Stonyfield Farm the most because their yogurt has a whopping 6 different cultures; cream with the Stonyfield always cultured more quickly than other batches with yogurt that was equally good (or even better) quality but fewer cultures. Also, you can always save a little buttermilk from one batch and use it to culture the cream of the next!
I’m making gift baskets for Christmas and I would love to try to make butter to include in the baskets. I’ve never made butter before so I’m not sure which brands of cream and yogurt to use. I live in IN… does anyone know of brands that most grocery stores carry (such as Wal-Mart or Kroger)?
That’s a great idea, pjshoemaker. I don’t know the brands at those stores for sure, but all you really have to do is look at the packaging and make sure to buy the highest quality stuff they carry — this isn’t a place to skimp. Look for cream that has been pasteurized, not ultra-pasteurized. It’s okay if you can’t find it, but it’s better. And for the yogurt, get plain whole-milk Stonyfield Farm. It has a lot of live cultures so it will do the best job and it can be found pretty much everywhere. Good luck!
I learned to make butter as a child in Ireland and am always looking for really good butter. Can’t wait to try your recipe!
Excited to try this! Quick question, how long do you think the buttermilk will keep? Also, from what I have read, adding salt doesn’t just flavor the butter, but does lengthen time it can be kept. Helps to prevent acquisition of off flavors that is a problem with all high fat foods in the fridge.
Really want to try this. I always make gift loaves of bread for the holidays and usually a spread of some kind… Since Hubby is going through the peach butter a little faster than I thought, I am going to need an alternative… This will be perfect!! Hoping to try it with cream from my goats, but unfortunately, they do not give a lot of cream… Might just have to buy the cream… Thanks for Sharing!
Hi Shelley, Making goat butter is actually a more involved process and requires some different equipment. There’s a reason goat butter at the store is so much more expensive! It is much harder to separate into milk and butter. So, I’d suggest saving your delicious goat’s milk for another project and go for some cow’s milk to make butter!
Thank you for the recipe. I am trying it this weekend for an apple pie recipe. Cab I freeze the buttermilk as a culture for the next batch or will the cold kill the live cultures?
Hi grselig, I wouldn’t recommend freezing the buttermilk, it’s likely to significantly weaken the cultures. Stick with cultured buttermilk from the fridge or yogurt.
this appears to be a really good rcipe can”t wait to try it.
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