Have you ever wondered how to make French cultured butter at home? This rich, creamy butter is known for its smooth texture, tangy flavor, and higher fat content compared to traditional American butter.
It makes a luxurious addition to any meal, whether you’re spreading it on crusty bread or using it in your favorite recipes.
It only takes four basic ingredients and a few minutes of whipping to make.
What’s the Difference Between American Butter and French Butter?
French butter is made using cultured cream, which gives it a distinctive, slightly sour tangy taste. While American butter is typically made from sweet cream and has a more neutral flavor.
According to Chef Jean Pierre, American butter has 80% fat minimum and 18% water minimum. While French butter has a minimum of 82-90% fat and 16% water.
So, less water and more fat in the European butter. Also, the cream is not pasteurized. Which means, it contains the bacteria necessary to create tangy and nutty flavor.
In America, all commercial cream and store-bought butter is pasteurized. So, to duplicate the complex flavors, we need to add some live cultures.
Homemade French Cultured Butter in Simple Steps
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Kitchen Essentials
Ingredients
- 1 Quart Heavy Whipping Cream or fresh cream
- 4 Tablespoons Cultured Buttermilk
- 1 Cup Cultured Plain Yogurt
- 1 Teaspoon Salt
Instructions
- In a large mixing bowl, combine the heavy cream, cultured buttermilk, and plain yogurt. Mix well to ensure everything is fully incorporated. Cover the bowl and let it sit at room temperature for 24 to 48 hours to allow the cultures to work their magic.1 Quart Heavy Whipping Cream, 4 Tablespoons Cultured Buttermilk, 1 Cup Cultured Plain Yogurt
- Once the cream is ready, it’s time to make the butter. Using a stand mixer with the whisk attachment, start mixing slowly, as the mixture will be thick and a bit messy in the beginning. You can also use a food processor. Continue whisking until the cream reaches the consistency of whipped cream with stiff peaks.
- Next, switch to the paddle attachment. Scrape down the sides of the bowl to ensure everything is evenly mixed. Continue whipping until the solid butter starts to form and separates from the liquid (buttermilk). This is real buttermilk, so save it for other recipes.
- Now, it’s time to clean the butter. Scrape the butter from the paddle and transfer it to a colander to drain off the excess liquid. Form the butter into a ball, squeezing out as much water as possible.
- Place the butter ball into a bowl of ice water, squeezing it gently to remove any remaining liquid. Repeat this process, refreshing the ice water twice more, until the water runs clear when squeezing the butter.
- Finally, transfer the butter to a clean work surface. You can leave it unsalted, but I like to add salt. Just knead it in a bit. Then give it one last rinse in ice water.1 Teaspoon Salt
- You can use a butter paddle to shape the butter into a rectangle. Place the butter in plastic wrap and make a log shape. It’s ready to enjoy.
Your Own Private Notes
Nutrition
Tips for Success
Use heavy whipping cream with a high butter fat content for the creamiest homemade butter.
Be sure to rinse the butter thoroughly to remove all the buttermilk; excess buttermilk can lead to spoilage.
If you want to speed up the culturing process, use a yogurt maker to keep the cream at a consistent warm temperature.
Recipe Variations
Compound Butter. Add fresh herbs, garlic, or vanilla extract for a custom flavor perfect for spreading on sourdough bread or using in cooking.
Whipped Butter. Whip the butter with a little room temperature cream to make it extra light and fluffy.
Storage Tips
- Store the homemade butter in the refrigerator for 1-2 weeks or frozen for up to 3 months.
- For best results, keep the butter in an airtight container to prevent it from absorbing odors.
Why make French butter at home instead of buying it at the grocery store?
Making your own butter at home gives you full control over the ingredients, resulting in butter that’s free from preservatives and artificial additives.
You can also tailor the flavor to your preferences and enjoy the satisfaction of creating something truly artisan in your kitchen.
Reference
Jean Pierre. How to Make French Butter: Your Guide to Creamy Perfection!
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