How to make Cultured Butter for your sourdough bread | Foodgeek Recipe

Use Code "FOODGEEK" for 10% off your order.

Make this cultured butter recipe for the most delicious homemade butter that you can make. I show you three different ways to make it using either cultures or yogurt.

The recipe:

Adlinks!
In this video:

Adlinks!
Essential Sourdough Baking Tools:

Baking Vessels:

Bulking containers:

Lames/blades/scoring:

Starter:

Banneton/proofing baskets:

Bowls:

Bread Knife:

Gloves:

Baking pans:

Miscellaneous:

My Amazon store fronts:

Follow me on:

Music:

Guitars in the back:
Fender American Deluxe Stratocaster 3-Colour Sunburst
Martin DCPA3
Martin HD28
Custom Fender Batman Stratocaster

#culturedbutter #foodofthegods #recipe

00:00 Teaser
00:12 Intro
00:21 Introduction
02:37 Preparing the cream
05:41 Churn butter
07:02 Remove buttermilk
08:10 Wash butter
10:06 Season butter
11:50 Eating butter
12:39 Conclusion

[suferick]

Kefir also works brilliantly as a starter culture

[nolansykinsley]

I haven't taken it further and made butter out of it, but I regularly make homemade creme fraiche using basically the first half of your process, although using sous vide as a heat control, and mixing after 24 hours and fermenting more in the fridge for a day or two to firm up a little. I haven't used yoghurt, but I have used cultured buttermilk to achieve the same effect, and realizing I was buying a whole carton of buttermilk for a few tablespoons and generally wasting the rest I switched up to using cultured sour cream as my starter culture and it works wonderfully too! I am sure each version turned to butter would have its own unique flavor.

[novafernandez]

6:53 To keep the mess in your mixer simply grab a piece of cling film/saran wrap and place it over the hole - if you don't have a shield like that use the saran wrap to make a tent around the bowl and the head of the mixer.

[AprilYHWH]

I have spent the day looking at rye sourdough recipes, as I'm finally in a place where I can FINALLY get a starter going! I landed on your website and found the video about baker's math explained. I cannot express how much of a relief it is to have someone explain it in simple terms, as I struggle with anything with a formula - my brain just seizes! Naturally, I jumped over to your channel and believe me when I say it was hard to pick which video to watch first. Naturally, I picked this one and I am in love. My mission now is to find how to do a work-around for a proofer, as I do not own one. Has anyone ever mentioned proofing in an Instant Pot? I have a yogurt feature on mine, so it would make sense I could plop my cultured cream in, right? Obviously I can't proof bread, but oh well. 😕 Your a delight to learn from, and I'm thankful I found you.

[AylaBrida]

Interesting. I’ve made cultured butter several times, but never used my proofer. I just left it on the counter for a few days. Even with yogurt, which you proofed at a higher temperature. So it’s totally doable if you don’t have a proofer.

[kurtkensson]

When I saw you putting some sourdough rye under a ton of butter, I knew it must be some tasty stuff.

[chrischang]

Fantastic!making butter at home !
I have a question. can I culture some boring regular uncultured butter that I purchased from grocery stores ?
thank you 💗

[jkessler]

So interesting. Love your food videos, too.Thank you, Sune!

[vaazig]

Excellent recipe Sune. Can I suggest something Christmasy as we're coming up to it?

Both from Chile, so quite a journey:
1. "Pan de pascua" which is a dense Christmas cake that has evolved from German stollen
2. "Cola de mono" (Monkeys tail) which is an alcoholic milk beverage flavoured with coffee, nutmeg and other spices. Its served cold.

These are usually served together.

P.S. I am not Chilean, so it's not country bias! 😊 I got exposed to these in Sweden.

[ZenaHerbert]

Hello Sune. The yoghurt and cream fermented to quite thick over 30 hours. On churning it in the stand mixer, it did separate but the butter was very soft, like whipped butter. Can you suggest why this is, please? I haven't had this when I make butter from only cream. Thank you for your opinion.

[jvallas]

Great technique, though I’m seriously not buying a proofer so I can make cultured butter. I think I’d find an alternative method as I do for bread.

[Foodgeek]

Use Code "FOODGEEK" for 10% off your order.

[bartoszdoega]

As far as I know washing your butter to get rid of the buttermilk is mostly done to prevent your butter from spoiling too quickly. When making my own butter I used to simply squeeze the excess buttemilk with fork. Your yield was aproximately 150g of butter so long shelf life is not an issue. In such case: isn't it unnecessary step to wash out the buttermilk? It seems quite messy and wasteful process. That amount of butter wont stay long in the fridge anyways. Cheers

[MichaelRpdx]

Oh my gawd. That was delicious to watch.
Do you have alternate ways of maintaining temperature? A proofer, like the one you use, it very expensive.

[xoconostle]

My flora Danica culture is pebbly. Must I pulverize to a powder or can I use as is?
I did this successfully in an immersion circulator but the proofer method failed.

[Mrsjayramachandran]

Since sour cream is already cultured cream, can this be beaten to separate the butter? Also to be wary of is buying cream which has been homogenized. Then the butter does not separate easily. I found this out the hard way.

[angelikaradominska]

Sune, it seems like You have to hot hands to handle the butter. It is good, warm hands may be needed in the winter 😄

[SOAPFREAK]

Hi Sune, I made my first batch today. Can you tell me how I use the first buttermilk to inoculate a new batch?

[geraldfrank]

Good stuff. What if salt is NOT added? 🙏

[CanadianPenny]

Shucks, I was hoping you'd say I could use my sourdough starter to make cultured butter! I would have been very interested to see how that you work.