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Fresh Cultured Salted Butter
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Ona Lee

Ona Lee

Fresh Cultured Salted Butter

1h 15m

There is nothing like fresh cultured butter made with local cream. This is a salted version of a great recipe.

This recipe maximizes your cost by leaving you with two fresh homemade dairy products, as you can reserve the buttermilk to use in future recipes. Use this butter as a schmear on your favorite bread or in any recipe that calls for butter, and be astounded as the exquisite flavor.

There is nothing like fresh cultured butter made with local cream. Chef Ona Lee has made hundreds and hundreds of pounds of butter, and through trial and error created a recipe with methods that remove busy work you won't see anywhere else.

  • Place the bowl of a stand mixer and all other attachments in the freezer for 15m to chill

    Step 0
  • Add 1 l of fresh cream to the chilled stand mixer bowl

    Step 1
  • Add ½ cup of cultured buttermilk to the bowl

    Step 2
  • Beat on the stand mixer with a whisk attachment. Start on a medium-low speed to prevent excessive splatter. Gradually increase the speed to medium as soon as the cream begins to thicken. When the cream starts to stiffen, increase the speed to medium-high

    Step 3
  • Once the cream begins to separate, turn off the mixer and switch to the paddle attachment. Continue on medium-low speed until the butter and the buttermilk are fully separated. The pieces of butter should be slightly smaller than peas

    Step 4
  • Strain the butter through a fine mesh strainer into a large bowl. Skim any remaining butter curd off the top of the buttermilk with a fine mesh spider and add to the strainer again

    Step 5
  • Transfer the strained buttermilk into labeled sterilized jars. Close the lids and leave them at room temperature for 24h to culture. Refrigerate for 24h after culturing. Use it in any recipe that calls for cultured buttermilk

    Step 6
  • Place a clean mixer bowl and paddle attachment in the freezer for 15m to chill

    Step 7
  • Add ice and cold water to a large bowl. Dunk the strainer with the butter curd into the ice water to rinse it. Transfer the butter curd to the chilled mixer bowl

    Step 8
  • Mix on low with the paddle attachment for 30s to 1m to extract any remaining liquid out of the curd. Allow the butter to come together and form curds that are large pea-sized to ping pong ball-sized. Strain the liquid

    Step 9
  • Rinse the curd in cold water. Strain the liquids and mix on low speed to extract more of the liquid. Repeat this process one more time. The water does not need to be completely clear, since the culture in the buttermilk will help preserve the butter

    Step 10
  • Add sea salt to taste, about ½ tsp for lightly salted. Beat the butter on medium low to form one homogeneous mass. Scrape the sides and the paddle intermittently for consistent seasoning and texture

    Step 11
  • Place the butter on a sanitized surface. Divide it into desired increments and form logs. The fresh cultured salted butter is ready

    Step 12
  • Use it in any recipe that calls for butter!

    Step 13

Yield 454 g

  • Cultured Buttermilk

    Cultured Buttermilk

    ½ cup
  • Cream

    Fresh Cream

    1 l
  • Salt

    Sea Salt

    to taste
  • Ice Cube

    Ice Cube

    40
  • Water

    Water

    half of a bowl

Equipment

  • Stand Mixer

    Stand Mixer

  • Paddle Attachment

    Paddle Attachment

  • Whisk Attachment

    Whisk Attachment

  • Fine Mesh Sieve

    Fine Mesh Sieve

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