What You Will Need

This recipe makes approximately 1 kg of delicious cultured or lactic butter.

• 2 litres of pasteurised heavy cream
• ¼ teaspoon Flora Danica Culture or ¼ teaspoon CHN-22 Mesophilic Culture
• Food processor, mixer or butter churn
• Cheesecloth or butter muslin
• Saucepan or pot with a lid, large enough to hold 2 litres
• Ladle
• Colander
• Cheese salt

Cultured or Lactic Butter Method

Clean and Sterilise

Thoroughly clean and sterilise everything that will be used during the butter-making process.

Prepare the Cream

Pour the cream into a saucepan or pot.

Gently warm the cream indirectly to 19–22°C. Do not place it over direct heat.

Add the Culture

Add the Flora Danica Culture or CHN-22 Mesophilic Culture to the cream.

Stir gently and slowly, but thoroughly, to evenly distribute the culture.

Avoid aerating the cream, as this may cause it to begin turning into whipped cream.

Allow the Cream to Ripen

Cover the pot and allow the cream to ripen for 20–24 hours.

Maintain a temperature between 19°C and 22°C throughout this period.

Cool the Cream

Refrigerate the thickened cream until it reaches approximately 12°C.

Churn the Butter

Pour the cream into a food processor, mixer or butter churn.

Process on a low to medium speed until large lumps of butter begin to form.

A milky liquid will separate from the butter. This liquid is buttermilk.

Drain the Butter

Transfer the butter and buttermilk mixture into a colander lined with cheesecloth or butter muslin.

Save the buttermilk, as it can be used in cooking, baking or enjoyed as a drink.

Wash and Knead the Butter

Wash the butter with cool, fresh water.

Knead it using butter paddles or clean hands until the liquid runs clear.

It is important to remove as much buttermilk as possible, as any remaining liquid may cause the butter to spoil more quickly.

Salt and Shape the Butter

Add one or two pinches of cheese salt according to taste.

Knead the salt evenly through the butter, then mould it into your desired shape.

Store the Butter

Refrigerate the finished butter until required and enjoy.