Butter FAQ

  1. What kind of cream do I need to make cultured butter?
  2. Can I use whipping cream instead of heavy cream?
  3. How can I make a soft spreadable cultured butter?
  4. How long can cultured butter be stored?
  5. Can cultured butter be used in all recipes instead of store bought?
  6. Why is it important to remove all buttermilk from cultured butter?

What kind of cream do I need to make cultured butter?

While butter can be made from any heavy cream, higher quality cream will produce more delicious butter. A pasteurized (rather than ultra-pasteurized) heavy cream is ideal. Whipping cream should be avoided if possible as it has additives that can slow the separation of the butter from the buttermilk.

Can I use whipping cream instead of heavy cream?

Whipping cream should be avoided if possible as it has additives that can slow the separation of the butter from the buttermilk.

How can I make a soft spreadable cultured butter?

Prepare your homemade butter and rest at room temperature. Use a food processor to combine about 2/3 cup of grapeseed oil with 11 oz. of homemade butter. Add salt to taste and pulse until smooth. Transfer the soft butter into a container for storage. The soft butter spread will last about 2 weeks at room temperature and about 2 months in the refrigerator. If the oil separates while stored, return it to the processor and pulse until smooth or simply stir it until smooth.

How long can cultured butter be stored?

If it is well wrapped it should keep for several weeks and can be frozen for months.

Can cultured butter be used in all recipes instead of store bought?

Yes.

Why is it important to remove all buttermilk from cultured butter?

Removing as much of the buttermilk as possible prevents the butter from going rancid quickly.