Homemade Fermented Butter

Pour the heavy cream into a clean jar or bowl.

Stir in the buttermilk or plain yogurt as the fermentation starter.

Cover loosely with a cloth and leave at room temperature (20-25°C) for 12 to 48 hours, until the cream thickens and develops a tangy aroma.

Chill the fermented cream in the fridge for a few hours before churning.

Using a stand mixer, hand mixer, or butter churner, beat the cream on medium-high speed. After several minutes, the cream will whip, then suddenly separate into buttermilk and butter solids.

Drain off the buttermilk (save for baking or drinking).

Place the butter solids in a bowl and rinse with ice water, kneading gently to wash out remaining buttermilk. Repeat rinsing until the water runs clear.

Shape the butter into a ball or block, wrap in parchment paper, and store in the fridge.

Serving and Storage Tips