How to Make Cultured Butter with Only 2 Ingredients - Homemade Butter

today I want to share with you how to make cultured butter with just two ingredients and by culturing it we're gonna make it more nutritious than a regular homemade butter hi sweet friends I'm Mary and welcome to Mary's nest where I teach traditional cooking skills for making nutrient-dense foods like bone broth ferments sourdough and more so if you enjoy learning about those things consider subscribing to my channel and don't forget to click on the little notification Bell below that'll let you know every time I upload a new video well making cultured butter couldn't be easier and as I mentioned all you're gonna need is two ingredients you're gonna need cream and a little bit of buttermilk now don't worry if you don't have buttermilk you can also use a little bit of kefir or a little bit of yogurt now this is pasteurized cream and this is ultra pasteurized cream you can use either one now I'll discuss the procedure as to how to do this if you have access to raw cream but we'll get to that in a minute first let's go over how to make this with pasteurized or ultra pasteurized cream now the first thing that you're going to need is a clean quart size jar you can have sterilized this through your dishwasher or you can have washed it with nice hot soapy water and rinsed it well and dried it either way is fine now I know many of you have told me that when it comes to cream you're only able to find ultra pasteurized cream and generally if you've been with me a while you know I don't recommend using ultra pasteurized milk or ultra pasteurized cream however if that's all you can find I like the fact that you can use it in an in a capacity where it's going to be cultured because we're adding back in some of the nutrition through culturing it that was destroyed through the ultra pasteurization process now if you can't find a cream that's been pasteurized and preferably low temp pasteurized it's probably just going to say whipping cream now if all you can find is an ultra pasteurized cream you may notice that your gross restore that some will say heavy whipping cream and others will just say whipping cream the difference is the amount of fat so if you can find heavy whipping cream if you have to go with the ultra pasteurized that's your better bet now as to the buttermilk you want to make sure that what you get is a cultured buttermilk and it'll say it right on the label this one is just from my grocery store this is from Borden and it just says country store Bulgarian cultured whole buttermilk and it's pasteurized now if you can't find buttermilk you can use a little bit of kefir you can use some of the kefir and now plain you want to go with plain but you can use some of the plain kefir that you may see sold at the grocery store or you can use some of your own homemade kefir and that's the milk kefir and if you don't have access to either of those you can use a little plain yogurt now if you decide to use a little plain yogurt add it to your cream you're gonna want to keep it in a slightly warmer place maybe in your oven turned off with the pilot light on or the electric light on something like that you're just gonna want to keep it a little warmer than just on your countertop where you'll keep your cream that's been cultured with the buttermilk or the kefir so now we'll go ahead and get ready to culture this cream and all we need to do now is add a tablespoon of the butter milk or the kefir or the yogurt to our cream and then with a very clean utensil you just want to go in there and give this all a good stir and then you want to take the cap of your jar also clean and just put it on very loosely you don't want to tighten this you can also cover your jar with a very clean tea towel or a couple of layers of cheesecloth if you are using some sort of vessel that doesn't have a cap that'll work too and if by chance you don't have one of these storage lids that go with canning jars and you've just got the canning lids and the canning ring you can go ahead and put your canning lid and then put your ring on just leave it very loose now just put this in a warm undisturbed spot in your kitchen and the average kitchen being somewhere maybe between 68 to 75 degrees is perfect and you're going to let this culture and you can let this culture anywhere from 8 hours up to 48 hours what you're looking for is what taste you like so taste it after eight hours and if you find it has a nice tang that you like you're ready to make butter if you want it more tangy just keep going and check it up to 48 hours but by 48 hours you're going to be ready to make butter now if you're new to making cultured butter I highly recommend that you check it at 8 hours and maybe even go ahead and make your butter at that point especially if you're introducing cultured butter to your family and they're used to eating regular store-bought butter and this way it will taste relatively familiar butter that's been made from cream that's been cultured longer does have a little bit more of a tang to it I love it and I think most people who enjoy cultured butter like it but again if you're introducing this to people who have not eaten cultured butter before go slowly and chances are after 8 hours you'll be ready to make your butter now this is cream that I've allowed to culture so we're gonna put this one over here and put this one over here let that culture and we'll get ready to go and to the next step where we make the butter now I want to mention if you just want to make homemade butter and you don't want it cultured everything we've talked about so far you can skip and all you would need to do is simply pour your cream into whatever vessel machine so on and so forth that you're going to make your butter and you're just going to pour your cream right in and proceed with the steps that we're going to take from here on it now you can do this with a stand mixer like this and using the balloon whisk you can also do this a food processor or you can do it with a handheld whisk and when I say handheld whisk I'm meaning an electric handheld whisk I think doing it with a hand whisk might really require one that's not electrified might require a lot of muscle now if you have an old-fashioned butter churn you're all set but say you don't have any of this equipment and you want to make butter you can still do this and I'm going to share with you the project that I did with mrs. Frankfort in second grade what we did was fill a jar and she filled it just halfway up so if you're going to do this in the old-fashioned way that I'm going to show you you're just going to want to fill this size quart jar with just a pint 16 fluid ounces of the cream if you want to do the whole quart of cream all 32 ounces then you're going to want to use one of those half gallon sized jars because you need the cream to have a lot of room to move then what you're going to do and this is great if you have all hands on deck to help is just shake like this and just keep shaking and shaking you're going to see this turn into cream and then scream into whipped cream and then from there you're gonna see it start to turn into butter so that can be kind of a fun project to do if you want to do something nice and old-fashioned now this has been culturing about 12 hours smells wonderful and I'll just give it a little taste and I'll tell you how the the level of Tang eNOS is mmm that's delightful it's gonna make a wonderful butter so all we do at this point is just go ahead and pour in our cultured cream into our mixer every little bit out now I'm just gonna start this on a low speed mostly so it doesn't splatter every and now I'm just gonna put it up to a higher speed to get it to the whipped-cream stage now I just wanted to show you through at the halfway point basically you've got a lovely luscious whipped cream and I'll take a close-up picture so you can see exactly what it looks like in here but that's you're in you're moving in the right direction now we're gonna take this up to butter and you're gonna watch how the liquid will separate now this took about five minutes and during that five minute process you'll notice that you're going to start to see a color change as the butter starts to separate from the naturally occurring buttermilk that is produced when you make butter and during that five minute process whether you're doing it this way or in the food processor or with a handheld electric whisk if you notice that there is cream that's pulling up around the sides you can just stop it and incorporate that so that all of the cream is turned into butter and I'll overlay a close-up picture so that you can see what I'm talking about in terms of see this is where the butter is forming and then down here is the natural buttermilk that's real buttermilk now I want to mention one thing I'm not sure if I mentioned this earlier or not if you have access to raw cream you don't need to go through the step of adding a little buttermilk the cultured buttermilk the whole or skim buttermilk that you can buy at the grocery store or the kefir or the yogurt whatever the case may be you can just leave your raw milk in a jar covered 8 12 24 whatever amount of hours you want and that'll just naturally culture and also speaking of raw cream I want to mention my friend Jackie who has the channel little country cabin and she shows you how to make butter from raw cream using an old-fashioned hand crank so be sure to check that out and I'll put a link to her channel in the description below now the next thing you want to do is get a bowl and over this you're gonna want to put a colander or a mesh strainer whatever you have and then you're gonna want to line it with a flower sack towel like this they're basically very thin tea towels are very thin dish towels you can also use cheesecloth but you may need to be discarded afterwards this will be able to be washed for those of you who have been with me a while and have seen all my bone broth videos you know that I really like to use these flour sack towels and they're very reasonable you can find them in most kitchen stores and in all the big-box stores and I'll also put a link below in the description underneath the video and the next thing we're going to do is just start transferring this butter into our lined colander or mesh strainer and then the rest of the butter that's in here that wasn't on the whisk we want to get all of that in there and every little last bit of this buttermilk now as I mentioned this is real buttermilk what we find in the store is and what we used to culture this cream to make this cultured butter was a milk product that's been inoculated and cultured and made into somewhat of a thick beverage but it's not really real buttermilk it's more of as I said a whole milk buttermilk made from whole milk or sometimes it's made from different types of it can be made from fat-free milk or 2% milk but real buttermilk will culture now that it's been inoculated with the store-bought buttermilk in making this cultured butter so you can put this in a jar and you can go ahead and put the owner you have to leave it on the counter you can go ahead and put this in your refrigerator and over the next week or so you're gonna notice this start to actually thicken and if you had made your butter from raw cream the same thing will happen put your buttermilk in a jar because it's been naturally inoculated a naturally cultured being that it's raw milk and you can overall cream and you can put your buttermilk in a jar in the fridge and it'll thicken and you'll have a real buttermilk and you can use this real buttermilk in the same way you would use store-bought buttermilk you can use it to bake with to soak grains you can drink this you can do a lot of different things with it it's very nutritious and so definitely don't throw this out and I just wanted to insert this clip because I forgot to mention this to you earlier you can put this buttermilk in your fridge this is the real buttermilk and it last in your fridge at least for a couple of weeks and when you get ready to make another batch of cultured butter you can use this buttermilk to culture your cream to make your cultured butter well once you think the majority if the buttermilk has dripped off you're just gonna want to take this and scoop it together in your flour sack towel or your cheesecloth whatever you're using and then we're just going to start giving this a good squeeze to get out more what not way figured out more buttermilk reminds me of way you just want to keep doing this just get out as much as you can now you want to go ahead and get a clean Bowl or decant your buttermilk like I did wash this out and we're gonna transfer our butter that's in our flour sack our cheesecloth whatever you used we're gonna transfer that into this clean bowl it should look nice and yellow and in a solid mass like this just dump it right go ahead and dump it right into your bowl now with a spatula or wooden spoon whatever you have you want to start pressing on this butter to try to release any more of the buttermilk now as you're doing this pressing process you want to add some cold water to your butter and the best option is nice cold chlorine-free filtered water now if all you have access to is cold tap water you can put it in a pitcher leave it out for a little while let some of the chlorine dissipate and then go ahead and use it basically what we're doing is washing the butter to make sure we get all the buttermilk off and you'll just want to keep pressing the butter down into the water and you'll notice that the water will become somewhat of a milky ish color that's perfect that's exactly what you want to see just keep doing this and watch the the water become milkier and milkier in color now we're going to pour off this water and give it another rinse and see if it'll stay clear once the water is clear your butter is perfect well this water is beautifully clear now I'll take a picture and overlay it so you can see how the butter looks once it's just sitting in the clear water now we're gonna go ahead and dump this clear water into the sink and then all you want to do is just again press on your butter just to release any water that may have attached to it you won't get much but you'll see a little bit coming off and then you can just drain that off now if you want you can even wrap this in another flower sack towel or cheesecloth to get all the water off that way too but I think you'll find by pressing it in the bowl like this it's pretty much going to become water free now we'll get ready to shape this now if you wanted to make this a salted butter you could have added a little sea salt into the bowl at that very end stage when you were pressing out the last little bits of liquid the last little bits of water anything that may still be clinging to your butter you'd add your sea salt mix it up a little bit and you're all set but I really like to leave homemade butter plain it's got such a lovely flavor especially since we cultured it so I highly recommend the first time you make it not salting it and see how you like it now you'll want to cover your work surface with some wax paper or parchment paper or even plastic wrap whatever you have on hand and you want to put your butter down on to that and then eat with your clean hands or two knives or a little bench scrape like this you just want to start working it into somewhat of a shape now it should form into a shape pretty easily if you find that it's very soft maybe it's very warm in your kitchen and it's a little difficult to work with you can just put it in the refrigerator for a few minutes and then take it out and work work putting it at getting it into a shape now at this point you can just wrap it up as is and sorry it's crinkly wrap it up as is and put this into your fridge if you're using parchment paper you may want to put some aluminum foil on top or some clear wrap if you're using the plate or the plastic wrap if you're using the plastic wrap it should be pretty good if you're using wax paper that's also a nice insulator but you may also maybe want to add some aluminum foil or the plastic wrap however if you have a butter dish you can just go ahead and put this right into your butter dish and put that into your refrigerator this is about what you're going to get is about a pound to maybe a pound and a quarter of butter and this will stay fresh in your fridge for about two weeks especially since it's been cultured it may even go a little longer and if you add salt that also acts as a preservative and that will help extend its life and this is so delicious that it's probably not going to last two weeks especially if you bake bread those are gonna be wonderful on your homemade bread and also if you wrap this really well you can put this into your freezer I personally think that when you freeze butter especially homemade butter it lasts for about two to three months in your refrigerator but I know others have said that it can go as long as six months and you just want to check it and make sure it's not becoming too crystallized but know that you can at least get two to three months in your freezer with it's a staying in pristine condition well let's give this butter a taste mmm cultured butter is so delicious you're gonna really love this and if you'd like to learn how to make more types of homemade dare be sure to click on this video over here I'll show you how to make homemade cottage cheese and more and I also have some videos over there for how to make homemade bread to put this butter on and I'll see you over there in my Texas Hill Country kitchen love and God bless [Music]

Channel: Mary's Nest

Views: 112,831

Rating: 4.9441304 out of 5

Keywords: How to Make Cultured Butter with Only 2 Ingredients, 2 Ingredient Cultured Butter, How to make cultured butter, homemade butter, butter recipe, how to make butter, cultured butter, cultured cream, homemade butter recipe, easy homemade butter recipe, making butter at home, simple homemade butter recipe, how to make homemade butter, homemade butter tips, basic butter recipe, how to make butter at home, tasty homemade butter recipe, butter from cream, marysnest, marys nest

Id: e5ebze7Gof4

Length: 20min 2sec (1202 seconds)

Published: Thu Jan 09 2020