Homemade Butter And Buttermilk - Cultured

Mayura

This luscious, soft, and creamy homemade butter tastes absolutely amazing. Buttermilk is a byproduct of making the butter.

Prep Time 20

Cook Time 0

Total Time 20

Course Condiment, Spreads

Cuisine American, Indian

Servings 16

Calories 202 kcal

In a medium bowl, pour the heavy whipping cream.
Transfer the yogurt and whisk until it mixes well. Cover the bowl, set aside for about 15-18 hours at room temperature or until it becomes firm.
Chill the mixture for about 20-30 minutes in a refrigerator.
Transfer the cream to a larger mixing bowl or to the stand mixer bowl.
Attach the whisk attachment to the stand mixer or hand mixer. You can whisk the cream by using an old fashioned churn, whisk, food processor, or a blender as well.
Start beating the cream on a low speed and then to medium speed for about 8 minutes or until it forms into soft peaks.
Increase the speed a little more and whisk further until the mixture becomes thick and the buttermilk begins separating.
Add ½ cup cold water and whisk the mixture for 1 minute.
Using your hands, separate the butter to another bowl and transfer the buttermilk to a jar.
Place the butter back to a large bowl, add ½ -¾ cup cold water, and rinse the butter. Repeat the same process 3-4 times. Place all the rinsed water (buttermilk) in the jar.
Transfer the butter to a strainer and squeeze out as much buttermilk as you can from the butter.
Keep the butter in an airtight container in a refrigerator. You can add ¼ tsp salt and mix well if you wish. Store the buttermilk in an airtight jar.

Let the heavy whipping cream and yogurt mixture sit in a warm place for a faster fermentation process.
Do not let the mixture sit for more than 24 hours on a countertop or it will taste a little bitter. If the mixture is firm and fermented, let it sit in the refrigerator until you are ready to make the butter.
Storing the cream mixture in the refrigerator for 20-30 mins helps the butter become firm and separate from the buttermilk.
Whisk the whipping cream mixture on low speed until it forms soft peaks or it will splatter everywhere. If you are using a Kitchenaid stand mixer then use a pouring shield.
Use a large and tall mixing bowl when using a hand blender.
Add cold water while rinsing the butter, it will keep the butter firm.
Once the butter is ready, keep it in the refrigerator to make it firm and solid.

Keyword Unsalted Butter, Cultured Butter, Cultured Buttermilk, Homemade Buttermilk