Cultured Butter

1. 1

   In a medium bowl, whisk all of the ingredients together until well blended.

2. 2

   Cover with plastic wrap and let stand at room temperature for 48 hours, then refrigerate for 24 hours.

3. 3

   In the bowl of a stand mixer fitted with the whisk, beat the cultured cream mixture at low speed until the butter forms and the buttermilk separates out, 8 to 10 minutes.

4. 4

   Drain the butter in a cheesecloth-lined sieve; save the whey for another use.

5. 5

   Wrap the cheesecloth around the butter and squeeze out all of the excess buttermilk.

6. 6

   Transfer the butter to a medium bowl or a jar, cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.