Traditional Cultured Butter with our Organic Cultured Butter Starter Culture: A Step-by-Step Home Guide (Metric Version)

Cultured butter is made by fermenting cream with a starter culture to develop a rich, tangy flavour. Using our Organic Cultured Butter Starter Culture, a mesophilic lactic acid bacteria culture, results in a beautifully aromatic, flavoured butter. Here's a comprehensive guide using metric units for small-batch, home production.

Ingredients

  • 1 litre organic heavy cream (minimum 35–40% fat, pasteurised not UHT)

  • 1g Organic Cultured Butter Starter Culture(for 1– 8 litres of cream)

  • Optional: 1–2% fine sea salt (approx. 2.5–5 g per 250 g of butter)

  • Optional: Up to 250 ml organic whole milk (to provide extra lactose for fermentation)

Equipment

  • 1–2 litre glass jar or bowl

  • Dairy thermometer

  • Stand mixer, food processor, or jar for shaking

  • Fine mesh strainer or cheesecloth

  • Bowl with cold or ice water

  • Spatula or butter paddles

  • Storage container or parchment paper

Step 1: Culture the Cream

  1. Warm the cream to around 21–22°C. Pour into a clean jar or bowl.

  2. Sprinkle 1g  Organic Cultured Butter Starter Culture over the cream. Let sit 5–10 minutes to rehydrate, then stir thoroughly.

  3. Cover with cloth or lid (not airtight) and ferment at room temperature (20–25°C) for 12–24 hours, until thickened and tangy.

  4. Once fermented, refrigerate for at least 8 hours (or overnight) to chill and allow flavour to mature.

Step 2: Churn the Butter

  1. Let the cultured cream sit out briefly to reach 10–15°C before churning.

  2. Use your preferred method:

    • Stand mixer (paddle attachment)

    • Food processor

    • Shake in a jar (only fill half full)

    Churn until butterfat separates and you see yellow clumps and white liquid (buttermilk).

  3. Strain the butter using a mesh strainer or cheesecloth. Save the buttermilk.

Step 3: Wash the Butter

  1. Place butter in a bowl and wash with ice-cold water. Knead gently.

  2. Change the water 3–6 times until it runs clear.

  3. Work the butter with paddles or spatula to remove remaining moisture.

Step 4: Salt and Shape

  1. Add 2–5 g salt per 250 g of butter if desired. Mix thoroughly.

  2. Shape the butter into blocks or logs and wrap in parchment paper or store in a clean jar.

Storage

  • Fridge: 2–3 weeks

  • Freezer: Up to 6 months

  • Buttermilk: Store in fridge up to 1 week; use for baking or drinking

Tips

  • Churn at cooler temps for better texture

  • Proper washing improves shelf life

  • Use high-quality, fresh organic cream for best results

Enjoy your traditionally crafted, Organic cultured butter!