Homemade Butter And Buttermilk – Cultured

Making homemade butter and buttermilk is extremely easy. This luscious, soft, and creamy butter tastes absolutely amazing. Buttermilk is a byproduct of making the butter. I feel it is a two for one deal. Isn’t it amazing? 

Homemade butter and buttermilk is so fresh and way better than what you get at the store. The whole process comes together in under 20 mins and you will have your homemade butter and buttermilk. 

In my opinion, good butter makes everything better. You can make the butter with a stand mixer, blender, whisk, or old fashioned churn. The final product will be fresh and thick butter. Additionally you will get slightly sweet and tangy homemade buttermilk, which is a bonus! 

I am sure you will be amazed how delicious the homemade butter and buttermilk taste. Once you start making your own butter, I am sure you will never go back to the store bought one. 

Homemade butter is called white/safed makhan in India. Loni is another name for homemade butter in Maharashtra. 

The process of making homemade butter and buttermilk is pretty straightforward. You can whip the heavy whipping cream in a stand mixer or hand mixer until soft peaks are formed. Later, increase the speed to high until it separates into butter and buttermilk. 

To make it a cultured butter and buttermilk, you will need to add some yogurt into the whipping cream and let it ferment for 15-18 hours. Follow the same beating process until you will get butter and buttermilk. 

Once the butter separates, add some cold water and whisk for 1- 2 minutes. Cold water keeps the butter firm and separated. Rinsing the butter is very important and do not skip this step. Rinse the buttermilk with fresh cold water 2-3 times, remove all the water completely, and that water is real buttermilk. 

What Is A Cultured Butter And Buttermilk? 

Butter is made from heavy whipping cream. Cultured butter can be made by fermenting the cream by combining some yogurt containing probiotics and live cultures. This enhances the flavors of heavy whipping cream. The butter and buttermilk tastes very delicious and slightly tangy. 

Ingredients

• Heavy whipping cream
• Yogurt
• Cold water

Step By Step Homemade Butter and Buttermilk

In a medium bowl, pour the heavy whipping cream.

Transfer the yogurt and whisk until it mixes well. Cover the bowl, set aside for about 15-18 hours at room temperature or until it becomes firm. 

Chill the mixture for about 20-30 minutes in a refrigerator. 

Transfer the cream to a larger mixing bowl or to the stand mixer bowl. 

Attach the whisk attachment to the stand mixer or hand mixer. You can whisk the cream by using an old fashioned churn, whisk, food processor, or a blender as well. 

Start beating the cream on a low speed and then to medium speed for about 8 minutes or until it forms into soft peaks. 

Increase the speed a little more and whisk further until the mixture becomes thick and the buttermilk begins separating. 

Add ½ cup cold water and whisk the mixture for 1 minute. 

Using your hands, separate the butter to another bowl and transfer the buttermilk to a jar. 

Place the butter back to a large bowl, add ½ -¾ cup cold water, and rinse the butter. Repeat the same process 3-4 times. Place all the rinsed water (buttermilk) in the jar. 

Transfer the butter to a strainer and squeeze out as much buttermilk as you can from the butter. 

Keep the butter in an airtight container in a refrigerator. You can add ¼ tsp salt and mix well if you wish. Store the buttermilk in an airtight jar.  

Tips for Making Homemade Butter And Buttermilk

• Let the heavy whipping cream and yogurt mixture sit in a warm place for a faster fermentation process. 
• Do not let the mixture sit for more than 24 hours on a countertop or it will taste a little bitter. If the mixture is firm and fermented, let it sit in the refrigerator until you are ready to make the butter. 
• Storing the cream mixture in the refrigerator for 20-30 mins helps the butter become firm and separate from the buttermilk.
• Whisk the whipping cream mixture on low speed until it forms soft peaks or it will splatter everywhere. If you are using a KitchenAid stand mixer then use a pouring shield. 
• Use a large and tall mixing bowl when using a hand blender. 
• Add cold water while rinsing the butter, it will keep the butter firm. 
• Once the butter is ready, keep it in the refrigerator to make it firm and solid. 

Variations

• Skip adding the yogurt in the cream and simply whip the cream until it turns into a butter and buttermilk gets separated from it. 
• If you buy raw milk, boil it, let it cool, and store it in the refrigerator for about 7-8 hours. After it gets chilled, you will find cream on the top. Separate the cream in a jar with a spoon. Add some yogurt, mix it well, and let it ferment. Follow the rest of the procedure in the same way. 

How To Store Homemade Butter And Buttermilk? 

Store the butter in a rectangular airtight glass container, spread it smooth, and store in the refrigerator for 5-6 hours. 

Once the butter turns solid, take it out on a cutting board, and cut into equal sized rectangular pieces. 

Store some butter in the refrigerator in an airtight container for 3 weeks. To store the butter for a long time, keep the butter in a freezer safe airtight bag or container for 3 months. 

Buttermilk can be stored in a tall airtight jar or container for 10-12 days in the refrigerator. It will taste tangier if you store it for a long time. 

How To Serve Homemade Butter And Buttermilk?

The freshly made butter tastes amazing with pav, buns, or sliced bread. Mix some dry garlic chutney or peanut chutney in the freshly made butter and use it as a spread to make sandwiches. 

Homemade butter can be served with Maharashtrian Thalipeeth. It tastes amazing with kadboli and bhajani/instant chakli. 

You can serve the butter as a side with some parathas like methi paratha, palak paratha, aloo paratha, or avocado paratha. 

Serve the butter as a dip with thecha, green chili pickle, pithala, and jowar bhakri. 

Make some masala chaas with the buttermilk and serve as a drink along with meals. You can make tandalachi ukad (rice porridge), ragi porridge, or kadhi with the buttermilk. 

Use the buttermilk while baking the bread, muffins, cakes, and pancakes.

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