How To Make Cultured Butter at Home | Lena Sareini

Recipe:
7 Cups Heavy Cream
1 Cup Buttermilk

Pour heavy cream and buttermilk into a metal container, cover with saran wrap, and sit out at room temperature for three days.
Pour mixture into a mixer fitted with a paddle attachment and churn on speed setting 5 or 6 (high enough to not splash) and mix until the mixture visibly changes from a cream looking substance, to a cottage cheese looking substance. Turn mixer to low and mix just until butter solids come together. Remove butter solids and wash in ice water to remove any excess buttermilk. Remove butter solids from ice water and drain. Squeeze away as much water as you can from butter solids. Return butter solids to mixer and whip until light and fluffy. Add kosher salt to taste. Mix to evenly distribute salt. Try not to eat it all in one sitting!

[santolify]

I've made your sourdough bread several times (some I've mixed in pickled jalapeno and shredded cheddar cheese - 🤤) so far and now my next goal is to make your cultured butter. Thank you Lena!

[fsareini]

Currently eating this delicious butter on the delicious sourdough bread. Everyone needs to make this ASAP!😋👍🏼

[tashadarvanian]

You are so fun and uplifting to watch!!

[SK-kqex]

Looks yummy. Can I churn in food processor?

[didisweets]

Oh definitely going to have to make this!! I've made butter from heavy cream only, but first time seeing buttermilk added to it. Thanks so much!

[MikeHughJass]

Using buttermilk as a starter, from my understanding, is Leuconostoc mesenteroides, which metabolizes citric acid into diacetyl, the compound that gives a buttery flavor, the reason we culture the cream.
So... wouldn't it make sense to include x%/w of citric acid to bump the diacetyl and flavor?

[john]

Thanks so much for your videos, we're making cultured butter today! What did you call the metal container, a bing? Love that shape and want to order one.

[DrCherryBombTV]

you are very cute, id like to marry you