How To Make Cultured Butter & Buttermilk
Watch the recipe video
A note on the ingredients; you need to find 35% cream that hasn’t undergone the UHT pasturisation process. UHT changes the structure of the cream which they then compensate with a raft of additives. This makes it harder to ferment and churn. You also need to find unflavoured kefir that hasn’t been pasturised, so it still has live bacteria cultures.
Now that you have the cultured butter... Make these Cultured Butter Sugar Cookies.
- 4 cups (1L) 35% cream
- 3 Tbsp (50 mL approx.) unflavoured kefir