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Ingredients
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Main Ingredients
Optional Add-ins
Method
Preparation
Combine Ingredients
In a large mixing bowl, combine the heavy cream and cultured buttermilk. Stir well to mix.
Culturing
Cover the bowl with a clean cloth and let it sit at room temperature for 12 to 24 hours, until it thickens and develops a tangy flavor.
Churning
Churn the Cream
Pour the cultured mixture into a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the butter separates from the buttermilk, about 10-15 minutes.
Strain the Buttermilk
Once the butter has formed, strain off the buttermilk and save it for other uses, like baking or pancakes.
Finishing Touches
Season the Butter
Add salt to the butter and mix well to incorporate. If desired, add any optional ingredients such as fresh herbs, garlic, or lemon zest and mix until evenly distributed.
Store the Butter
Transfer the butter to an airtight container and refrigerate. It can be used immediately or stored for up to 2 weeks.
