How To Make Butter That Is Really Flavorful

Here, step by step, is how to make butter from cream. You'll end up with some delicious cultured buttermilk, too.

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buttered-bread 

 Photo by iStock/Getty Iamges Plus/LarisaBozhikova

Let me be the first to say how happy I am you want to know how to make butter. But first things first, equipment must be scrupulously clean. Before and after each use, scald any wooden equipment, including spoons and the inside of churns. Scald repeatedly, if necessary, until there is no butter smell left in the wood.

To make sweet cream butter, use fresh cream, skip the culturing instructions that follow, and go directly to Step 1.



To make cultured butter from raw cream, pour the cream into a bowl and cover with a double layer of cheesecloth or a clean towel. Leave out in a cool room. If your room is warmer than 60 degrees, set the bowl of cream in cool water. Become familiar with what is happening to the cream as it ripens (sours, ferments) by tasting it every six to eight hours. Raw cream can be used at any stage from fresh or lightly fermented (e.g. eight hours) to heavily fermented (e.g. a week).

To make cultured butter from pasteurized cream, you have two options: You must inoculate the cream with either a mesophilic bacterial culture (from a specialty shop), or a store-bought cultured product that contains live cultures. If you go the specialty route, purchase a culture for crème fraiche, sour cream, or buttermilk, and follow the instructions. If the commercial culture also contains rennet, your cream will set up slightly, but otherwise will achieve the consistency of soft yogurt.






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