How NOT to make cultured butter

It seems like the new cool thing to do on the web is make your own butter… and not just regular butter, but cultured butter. In order to make butter you have to take a bunch of cream and then whip it until the butter fat separates from the liquid in the cream. In order to make cultured butter you add some bacteria to cream and let it set out over night. To get the bacteria you can use yogurt or sour cream. I thought that if I was going to do this I should go all the way. The one warning I saw and apparently did not pay attention to, is that the yogurt can not contain any gum or stabilizers.

I went and got nice organic cream and yogurt from Whole Foods, mix it together and then let it sit out overnight. The next day when I got to make the cream, I add it to the mixer and let it go. After a while it almost turns to whip cream but then just settles back to cream. I try a few more times, I try chilling the bowl, and then I look at the ingredients for the yogurt. Turns out the yogurt has pectin in it, which is a stabilizer, it is what you use to make jello. Anyhow, it looks like this is pretty easy to do, you just have to read all the instructions AND follow them. I am definitely going to give this another try.

Here are the instructions I was trying to follow: Cultured Butter

Turns out you can also get butter culture from cheese making shops and get a more sophisticated flavor: Butter Culture


The great butter flop…

One thought on “How NOT to make cultured butter

  1. Almost all organic milks and creams in this country are ultra-pasteurized. This denatures them for cheese making and probably doesn’t help with butter, either. However if you want to try your organic cream again, just let it warm to room temperature, do not inoculate with anything, and then whip it.

    I have a cow and with raw milk it’s a snap.

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