Cultured Butter and Buttermilk Recipe

Infuse cream with leftover scraps from a fermentation project to get butter and buttermilk with endless flavoring options.

Summer 2020

Photo by Julia Skinner

If you find yourself with some leftover scraps from a fermentation project, this is a fun way to use them. I’ve used peppers and other scraps from making vinegars, as well as the vinegars themselves. (Try banana vinegar in butter sometime!) You can also play with fruits you strain out of batches of mead, as well as rinds or chunks of cheese.  The scraps you use will, to varying extents, transfer their flavors to the butter and buttermilk, making this an incredibly fun way to deepen and diversify the flavors in a dish. Hands down, my favorite is butter cultured with blue cheese — a trick I learned from Sean Doherty, a fantastic chef and fermenter in Maine.

Fermentation Time

Fermentation Type: Lacto

Primary Fermentation: 12 hours

Total time: 12 hours

Shelf life: 1 week for buttermilk ,2 weeks for butter                            

Yield: about 2 cups butter and 2 cups buttermilk.

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