In this post I’ll be showing you how I make cultured butter from raw milk – start to finish from milking my Jersey cow Sally, separating and culturing the cream, and then making butter.
-Fermenting cream before making butter increases the butterfat content and results in butter with a tangy, more pronounced buttery flavor and a higher smoke point.
-Fermenting cream before making butter increases the butterfat content and results in butter with a tangy, more pronounced buttery flavor and a higher smoke point.
If using fresh, raw milk – allow the milk to creamline in the fridge or at room temp. 1. After the cream has risen to the top, use a ladle to skim the cream off the top and add it into a quart jar.
Once you have a quart of cream, add 3T cultured buttermilk into the jar. Then, seal it with a lid and set it on the counter to culture for at least 24 hours.