Homemade Cultured Butter Recipe - Savory Simple (2024)

FAQs

How long can you keep homemade cultured butter? ›

– Cultured butter typically lasts for 10 days in the refrigerator. – Butter easily absorbs other odors so make sure it is tightly-sealed. – You can also freeze butter – it will last for several months.

Sometimes referred to as “European-style butter,” cultured butter is treated with live cultures and allowed to ferment before it's churned. This results in butter with a stronger, more lactic flavor. Cultured butter generally has a higher butterfat content (typically 82–85%) than standard American butter (80–82%).

To make cultured butter, bacterial cultures are added to pasteurized cream. This cream is left to ferment. During that time it thickens and, according to Adeline Druart, President of Vermont Creamery, “develops wonderfully tangy flavor notes.”

Also known as roll butter for its log-shaped packaging, Amish butter is a slow-churned butter that is typically richer and creamier than regular stick butter. This flavorful butter has been produced for generations by family-owned and operated farms, but we're just beginning to see it pop up in local grocery stores.

The color can vary from pale yellow to deeper yellow depending on the cows' diet: cows that eat grass and flowers produce milk with more beta carotene, leading to yellower butter. Whether an Amish butter is made from grass-fed or pasture-raised cows varies by producer.

Any sour or off-putting smell means it's a goner. Same goes for taste: If it tastes sour or off, toss it out. 5 And don't worry, a small taste of rancid butter won't hurt you. Of course any visible mold, discoloration, and changes in texture are visible cues that it's time to throw the butter in the trash.

Cultured butters contain probiotics, live microbes with proven health benefits. Standard butters, known as 'sweet butter', do not. Cultured butters taste AMAZING! Most people with lactose intolerance can tolerate butter because it contains only trace amounts of lactose (<0.7g/100g).

The higher butterfat percentage in European butter is one of the main reasons why many consider butters from across the pond to be superior to those produced in the US. It's better for baking, but it also creates a richer flavor and texture even if all you're doing is smearing your butter on bread.

In Europe, the minimum is 82%, while in America it's 80%, and anything lower than those percentages cannot be considered butter. So Irish butter is a cultured butter that has been churned to at least 82% butterfat content. The higher the butterfat content, the richer and softer the butter.

Many people ask us “what is the difference between ghee and cultured ghee”? The answer is actually very simple. Ghee is made from milk, and cultured ghee is made from yogurt. Cultured ghee is made by simmering unsalted butter over low heat until the milk solids separate from the liquid fat.

Is tillamook butter good quality? ›

This is a good brand. Have been using rolled butters, this is up to par with any of them. We like Tillamook cheese so much, we named our dog after it. :) The butter is no slouch either.

Oxidation leads to release of fatty acids from lipids and then cleavage of the fatty acids to produce hydrocarbons such as aldehydes, alcohols, and carboxylic acids. Particular fatty acids lead to particular hydrocarbons. Some of these have pungent aromas.

Heavy cream, whipping cream, or heavy whipping cream are all suitable choices for making homemade butter. Heavy cream, with the highest percentage of butterfat, will yield the most butter; lower-fat whipping cream will yield less.

Room-temperature buttering is especially beneficial for craft butters, such as European-style cultured butter, which have a unique flavor profile that is best appreciated at room temperature. Keeping butter at room temperature can also help to preserve its natural moisture, making it easier to spread and use.

Good quality Amish butter cheese is made from milk collected from cows that are not on artificial hormones. No artificial ingredients, flavors or preservatives are added to the Amish butter cheese during the preparation process.

Butter was first made by placing the cream in a container made from animal material and shaking until the milk has broken down into butter. Later wood, glass, ceramic or metal containers were used. The first butter churns used a wooden container and a plunger to agitate the cream until butter formed.

During pioneer days making butter was primarily a child's job. They would milk the family's cow and let the milk sit in a shallow pan overnight in order for the cream to rise to the top. The next morning they skim the cream layer with a wooden ladle and leave it out to sour.

According to the USDA, butter is safe at room temperature. But if it's left out for several days at room temperature, it can turn rancid causing off flavors. The USDA does not recommend leaving it out more than one to two days.