Homemade Cultured Butter

Instead of going on and on about how good butter is and stringing together mouth-watering adjectives to describe the nuances of flavor and incredibly rich texture, we’re going to assume that butter needs no introduction. It’s butter, for Pete’s sake. We’ve all tasted it before and all of us are probably more than familiar with its charms. However, consider yourself warned that the recipe we’re sharing here is a little bit dangerous – it’s not just for butter, it’s for homemade cultured butter. If you find store-bought butter hard to resist, you don’t stand a chance against homemade cultured butter. For better or for worse, you’re going to want to eat this stuff with a spoon.

Homemade cultured butter has a rich, glossy texture that’s silky, not waxy. But it’s not just about texture. Unlike most supermarket brands of butter, homemade cultured butter has noticeable flavor: tangy, fresh, lightly sweet and extremely, well, buttery. Science backs us up on this. The good bacteria that’s in cultured cream produces an aroma compound called diacetyl. When the cream is churned into butter, this compound intensifies the buttery flavor. An optional sprinkle of sea salt ups the flavor even more, or, you can get really creative and delve into the world of compound butters. Compound (flavored) butter is an easy way to perk up a meal. Instead of dealing with a complicated sauce, simply top whatever you’re eating with butter that’s been enhanced by another ingredient. Mix fresh herbs, ground spices or garlic into the butter for a savory topping you’ll never forget. Mash crumbles of fried bacon or prosciutto into homemade butter and melt it over steak or cooked vegetables if you think you can handle the butter nirvana that follows. For something a little on the lighter side, stir fresh lemon zest into your homemade butter and spread it over seafood.

To make cultured butter at home you only need one ingredient: cultured cream. Although regular whole cream will whip into butter as well, it produces butter that is relatively bland and is missing the tanginess of cultured butter. You can buy whole cream and culture it yourself, or you can buy crème fraîche, which is cream that has already been cultured. In either case, look for high-quality whole cream or crème fraîche, ideally made from organic, grass-fed milk. The crème fraîche should have only one ingredient listed, cultured cream, not any stabilizers or thickeners.

In countries other than the U.S., crème fraîche is often made from unpasteurized milk with naturally occurring bacteria that cultures the cream, turning it thick and flavorful. In the U.S., laws require that products made from unpasteurized milk be aged at least 60 days before being sold, which means raw crème fraîche is not available in stores. Instead, bacteria cultures are added back into the cream after it is pasteurized. In the U.S., the best brands of crème fraîche are made by artisanal cheesemakers who can coax flavor out of pasteurized cream by using high-quality bacterial cultures and grass-fed milk. If you can find crème fraîche made by a cheesemaker, it will often be superior in flavor and texture to cream that you culture yourself at home using a bit of buttermilk in place of bacteria cultures. On the other hand, if you’re making crème fraîche at home for your own consumption, you do have the option of using raw cream if you can get your hands on some.

However you decide to make it, or whatever you decide to add for extra flavor (we’re hooked on chive butter right now), your batch of homemade cultured butter is guaranteed to taste like a little bit of spreadable heaven. Cultured butter is a luxurious, voluptuous, flavorful ingredient that is well worth the little bit of time and effort it takes to make at home.


  • 2 cups crème fraîche, either store-bought or homemade (see recipe below)
  • A pinch of sea salt (optional)

  • To make compound (flavored) butter, considering adding bacon or prosciutto bits, minced herbs, spices (try curry powder, paprika or red pepper flakes), minced garlic, cinnamon, lemon zest


Yield: About 1/2 – 3/4 cup butter

Take the crème fraîche out of refrigeration 45 minutes or so before you start so it gets close to room temperature.

Fill a bowl with 3-4 cups of water. Add ice so the water is cold. Set aside.

Put the crème fraîche in the food processor with the blade attachment, a stand mixture with the whisk attachment, or in a glass canning jar with a lid. All three work equally well. The benefit of using a food processor is that it is the fastest method and liquid won’t splatter everywhere like it will with a stand mixer. Manually shaking a glass jar builds a workout into the recipe, but takes longer.

To make the butter, process or whisk the crème fraîche for about three minutes, sometimes a bit longer. If you’re using a jar, shake for as long as you need to. With each method, the mixture will begin to thicken and look like whipped cream, then it will thicken even more and start turning a pale yellow color. At this point, buttermilk will begin separating from the butter.

Stop and pour the buttermilk out, then process a little longer and pour out any additional buttermilk that appears. (You can save the buttermilk to drink or use it in any recipe that calls for buttermilk.)

Taste the butter. It will have a sour quality, which is from buttermilk that has not separated out yet. To give the butter a purer flavor, it must be rinsed.

Use a spatula to scrape the butter into a bowl. Add 1/2 cup of ice water and mash the butter and water together with a fork for about 30 seconds. The butter will repel the water, not soak it up, and the water will clean off any remaining buttermilk. Pour the liquid (which will be cloudy) out of the bowl.

Continue this process, 4 or 5 times, until the water no longer becomes cloudy.

Continue mashing the butter with a fork and pour out any last bits of liquid it releases. Stir in sea salt to taste if desired. If you are making a compound butter, mash the ingredient in with the butter now.

Wrap the butter in wax paper and shape it into a log, or fill a small container with the butter. Keep the butter well-covered in the refrigerator and use within a week or so. You can also freeze the butter for future use.

Homemade Crème Fraiche


2 cups whole (whipping) cream
4 tablespoons buttermilk


Combine in a glass container. Let sit at room temperature (around 70 degrees) at least 8 hours and up to 24. It is done when the cream is very thick. Can be refrigerated about a week if not used immediately.

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  1. As a historical side note, most families had carved butter molds to shape their butter into pleasing shapes for their table. Your butter sounds mouth wateringly delicious.

  2. Every summer when my granddaughters come to stay  one of the first things they want to do is make their own butter. I pour a pint of heavy cream into two pint-size glass jars (1/2in each), then put on the lids tightly, and let them sit out overnight. The next day the girls sit watching an old movie with me and shake their jars for 10-15 minutes until the butter forms. I teach them some new “make your own” food item every summer, but the butter-making is still a favorite, has been since they were 4yo, and they will be 10yo this summer. There is a kind of magic in the chemistry of making butter.

    1. What a wonderful thing to share with children! I made butter in preschool and it’s the only vivid memory I have from that entire year!
      I made kombucha recently with my teenagers, and while it’s slow going, they really enjoyed watching the freaky looking culture grow!

  3. I LOVE that you’ve given us this kind of recipe. Would be great if you’d do more recipes like this on occasion… make your own yogurt, kefir, kombucha, etc.

    Thank you and can’t wait to try this!

  4. Wow–I’m new here and just starting to poke around on this site. The butter looks delish. But you people are eating butter, steak, cream–tons of fat!!! Aren’t you afraid of having heart attacks and strokes, people? I’m probably going to get slammed. Maybe I’d better go do some research before I comment. Off to educate myself. Thanks for listening to me worry out loud.

    1. No slamming. Welcome to the world of eating the best tasting stuff you’ve been told was bad for you but isn’t. Just keep reading and you’ll soon be without guilt or worry when you eat bacon and butter on everything. Get used to seeing CW (common wisdom) appear in articles then get shot down with science and reasoning. You should also mentally prepare yourself to be looked at funny by friends and family who just won’t understand what went wrong. Let your health and happiness sustain you.

      1. CW = ‘Conventional Wisdom’, sorry to be a correction freak, just that I really think we should honour common sense (intuition). :0)

      2. Ok, everyone here keeps saying you should eat bacon and I keep wondering about it. The only problem I see with that, is that there is sodium nitrate in it, which supposedly is cancer-causing when heated.

        Do all of you eat organic bacon that doesn’t have sodium nitrate??

        1. Brian, I’m still confused about how harmful nitrates are, but I get nitrate-free, just to err on the side of caution. I get the Nature’s Promise brand from Giant, or Good Nature from BJs. They don’t cost any more than the regular stuff and are less salty to boot. Hopefully I can get my hands on some pastured bacon soon! I am a major bacon-holic 🙂

    2. Don’t worry Melanie. You are about to unravel all you ever knew about health and nutrition. You will be happily surprised to learn all the wonderful foods you can eat to maintain a healthy life! No more low-fat junk! Woo-HOO!

    3. Melanie – my husband thought just like you, until I had my blood results back the other day. He’s a tofu munching, zero fat carb fanatic – but my cholesterol, good/bad cholesterol ratio and triglycerides are MUCH better than his, even though I’m still significantly overweight and he’s not. I’ve also had better mental health than I’ve had in years. Honestly, I’ve been feeling so much better.

    4. Don’t worry, America is the only country on Earth afraid of fat. There is a good reason the French eat full cream yogurt, brie and maitre’d butter-topped tournedos and have some of the lowest rates of heart disease and stroke in the world.

      1. You would be surprised how far this American thinking has spread across the globe. Everybody in Germany thinks fat is bad, and I’ve even met people from Afghanistan that are afraid of fat. I bet even the French would say it’s bad, but are too proud to give it up due to their rich history.

  5. There is NOTHING in the world better than home-churned butter from raw, grass-fed cream. The butter I pull out of local cream is a gorgeous, rich, golden yellow–almost cartoonishly “buttery”.

    For others wanting to work with home dairying, there are some great sites online. A quick and simple tutorial on culturing milk products is hosted by a biology professor at the University of Cincinnati: https://biology.clc.uc.edu/fankhauser/cheese/buttermilk.htm –using the same techniques you get, in stages: buttermilk, yogurt, creme fraiche, and then finally sour cream.

    There’s also a great book called Home Cheese Making, by a woman named Ricki Carroll, which will give you recipes and techniques for everything from simple buttermilk cheese to the most advanced ripened cheeses. Fabulous!

  6. When we were kids, we used to churn butter in my grandmothers old wooden butter churn. We got fresh milk from the cows on my great grandfathers farm. We all got to churn and our reward was a glass of the cold buttermilk. Now that’s livin’.

  7. Hey All,

    I’m interested in making my own delicious cultured butter, however, I cannot think of anything to use the buttermilk for. I hate to waste and I don’t particularly enjoy the flavor enough to drink it.

    So can anyone refer me a recipe or idea for the buttermilk? I think tradition pancakes—but that is obviously nixed.

    1. You can use buttermilk in marinades for poultry. Also salad dressings and soups.

      1. I often add soured milk (raw milk turns sour quickly, even in the fridge) in my mashed potatoes (along with plenty of butter).

    2. You could try making a batch of Butermilk Almond or coconut pancakes. Sounds great to me.

      1. I made butter recently for the first time using the milk from our own cows. Yum. If you freeze the buttermilk in an icecube tray, you can use a “buttermilk cube” to culture the cream for the next buttermaking session 🙂

    3. Oh man… as Kris said, use it to marinate chicken. Buttermilk fried chicken (coconut flakes for crust?) is theeee best fried chicken you will ever eat in your life. Deep fry, pan fry, or oven-baked. YUM.

      Also I use it for any cream-type salad dressing, or in mashed cauliflower/root veggies.

      You can also make a delicious, easy “farmer’s cheese” out of it. Simply heat your buttermilk in a stainless steel pot until the curds and whey separate. Run through a cheesecloth and add salt and/or herbs to taste. This has a bit of a tang and a texture similar to ricotta. Lovely with fresh tomatoes!

      1. Mixie,
        Everyone talks about coconut flakes, where do you get them, it is not the sweetened coconut shreads you buy in the baking section is it? Thanks, just started eating paleo and trying to expand my horizons!

        1. I wouldn’t buy them sweetened–look for unsweetened flakes–but yup, same idea! My (regional, warehouse-type) grocery store carries coconut shreds and flakes in bulk next to the other baking items. I think Bob’s Red Mill sells them pre-packaged. You can buy organic and/or raw unsweetened flakes online, too, from places like Tropical Traditions and Wilderness Family Naturals. Amazon usually has niche food items, too, but they’re generally wildly overpriced ;0).

          Have you tasted coconut cream yet? I can eat spoonfuls of that stuff straight out of the can!

        2. Thanks! I will look for them online, was strictly looking at our grocery store and all they carry is the sweetened version and I knew that isn’t what I wanted. I use coconut milk, but have not tried the cream. YUM! Thanks again!

    4. I should add that there’s a difference between cultured buttermilk and “old fashioned” buttermilk (which is generally cultured, too). Cultured buttermilk like you buy in the grocery store is what results when milk is allowed to sour for a few days and becomes “proto-yogurt”. “Old fashioned” buttermilk is the liquid left after the butterfat solids are removed. Cultured buttermilk is thicker and creamier, for salad dressings and such. Old fashioned is what you use as soup stock, etc.

  8. Just this week, for the 1st time, I got some local (Michigan) raw, grass-fed heavy cream (surprisingly the consistency of peanut butter), and the most glorious raw, grass-fed glorious (did I say glorious) butter. When I first tasted the butter I thought perhaps it was cultured, but there was no indication of that. When I pick up my order next week I’ll have to ask. I may just try and culture this stuff, but I can’t imagine it tasting any better. I’ve had store-bought, non-raw, (don’t know if it was grass-fed) cultured butter before, and always preferred its fuller flavor than non-cultured butter. With the raw heavy cream and raw butter, I had the best scrambled eggs I have EVER had.

      1. I got my stash from Hicks Dairy, located in North Branch, MI https://www.hicksorganicfood.com/ . They make weekly deliveries to various places in Southeastern Michigan. If you are interested in their cream, they have 2 kinds: the heavy cream I talked about which is NOT pour-able, but mixes in well when used in cooking, or smoothies. Both, it and the butter, has a distinct, full (almost cheesy/yogurty flavor) that is delicious. Heavy cream has gone through the cream separator 1 more time than their regular (pour-able) cream, which is what makes the heavy cream “peanut butter-style” thick. I’ll be trying their regular cream next week.

      2. There is hold-up on my original comment to you, Daniel (I think because I included a web link to Real Milk (all one word dot com). This is the web site where I found Hicks Dairy, in North Branch, MI (where I got my raw dairy from). At the Real Milk web site you can see a listing, state-by-state of raw dairy/milk providers.

    1. I would also like to know where you got your raw cream, I live in Michigan by the Indiana border and it’s not the easiest thing to find down here. The grass fed beef is everywhere, but mass market dairy has a steel grip on the market…

      1. I got my raw dairy from Hick’s Dairy in North Branch, MI but the closest they deliver to you is Ann Arbor, MI (not close at all). In Michigan, raw milk/cream/butter can only be purchased through a “cow share.” Mine is $57/yearly. I found them on the Real Milk (all one word) dot com web site. That site has a listing of raw dairy providers in every state. Some of the city listings for Michigan I’m not familiar with but some of them may be near you, or check Indiana’s listings.

  9. Raw gf cream is thicker because it hasn’t been pasteurized and had the life boiled out of it. You will sometimes not raw cream has a stronger taste as well, especially if the cows were eating something bitter. One reason lots of people like the store stuff is that the taste is bland.

  10. Roasted garlic and some oven cooked bacon (pepper and rosemary) make a nice addition to this butter with a bit of peruvian pink salt. Especially over a pan fried porterhouse. :p

  11. This post is so timely for me…just picked up my raw milk from the farm and was wanting to try to make butter…and even better, cultured butter! This website is such a wealth of information…like one stop shopping!!!!
    Thanks so much!

  12. Yea! Oh, so yum! I was wondering how to make this. I’d done it with sweet cream, and the results are good, but you are correct that the tang of cultured is special. Will be using this recipe.

  13. Mark,

    nice name !;-) And great recipes.

    I love making my own original and healthy fat burning foods, like for example my “Super Filler Flapjacks”.

    It’s great to see folks come up with new –or shall we say old– healthy recipes.

    Keep up the good work !;-)


  14. I was surprised recently to find out that way back when, the cream for butter was soured a bit before churning. I always thought it was done with plain ol’ cream right off the top of the milk. I used to be a baker and when the whipped cream got away from me I’d just toss some orange peel in and let it go all the way to butter and that was good on croissants and muffins. I always thought that was “real butter”. Gonna try it this way!

    1. The souring was important to the lasting quality of the butter. My gran used a term I haven’t heard since I was a kid, she said the milk had to be “blinky.”

      1. Oh my, my grandmother used to say that too!! My husband cracked up when I told him one day that the milk he was getting ready to drink had gone “blinky”. He was like, “What?” I even named a cat Blinky.

        My Mom always remembers how when she was kid they had cows, chickens, etc., even in the middle of Houston, and how they would churn butter, have fresh chickens, fresh vegetables, eggs. I can’t even imagine what my HOA would say if we tried that!

        I made this butter today, and it is amazing. I just started going Primal 6 days ago today and I feel fantastic. Haven’t craved sugar once, which is odd for me.

  15. This reminds me of a 3rd grade project, when a local dairy farmer (Michigan) came to the class and brought cream from her dairy. She poured it into mason jars, we split into groups of 3, and we took turns shaking it into butter! Then we had saltine crackers with the freshly made butter. That was when I fell in love with butter, and I’ve never looked back! Margarine is gross, why would anyone want to eat a chemistry experiment?

  16. Add a little buttermilk to cream and allow it to sit out all day or over night.
    Then whip it into butter.

    Yogurt is not as good and it is buttermilk culture that is used in sour cream.
    A little SC mixed w the cream may do just as well.

    It’s easy!!

    I use a stick blender!!

    You also MUST rinse the butter will since the whey will continue to get stronger.

  17. Storebought butter has a lot of water in it to increase profitability, permitted by the FDA/USDA. The water is obvious when frozen commercial butter is sliced because the butter basically shatters from the effort needed for the cut. This water is one reason why commercial butter makes for soggy toast.

    Cut into frozen homemade butter and you’ll discover it slices nearly as well as when thawed, because it’s nearly 100% butterfat.

  18. Have to admit that despite being a ferment fan I didn’t know that you could culture butter. With the prospect of butter and bacteria all in the same brew – and maybe some mashed potato – I’m sold. Definitely making this one. Thanks for the tip, Mark

  19. I saw a recipe in the NY Times, essentially the same as yours, but yours is much better with photos. I filled my processor too full and had butter all over my kitchen. I swore I would not make it again, but later, when I tasted it, I said, whoa. Oh my, too good. A little more attention to my technique and I’m sure this will be a breeze. Gotta have it. Better tasting and less expensive than an equal amount of store bought butter.

  20. I grew up on a farm were my Grandma made every thing from scratch incuding the best butter ever( and cottage cheese). Straight from the cow and cultured!I really miss her and the things she made the old way.We even enjoyed her creations after her death as she had a lot put up in the freezer. I think she knew it was her time and she put all these things up for us to enjoy after she ws gone.Best butter ever, thanks Grandma Cora!

  21. Where would you get raw buttermilk to culture your cream the first time? Should I just make uncultured the first time an save the buttermilk?

    1. I don’t think that is going to work – the “culture” part refers to the bacteria at work fermenting the buttermilk, which is what makes it tangy.

    2. If you are not starting with raw cream (which you can get straight from the farm, or in some states from specialty stores), you can usually buy live-culture buttermilk from the grocery store. You can also use live-culture yogurt or sour cream, though the flavors may differ slightly. These are all made the same way: pasteurized first, then live bacterial cultures added back in.

      Just take your jar of cream, add in a blob of live-culture diary, give it a good shake, and let it sit at room temp until you’ve got the consistency you’re looking for. For butter, you don’t want to leave it more than a dayish. The longer you culture it, the more “cheesy” it tastes. The fresher the milk, the milder the butter flavor, and also the less butter you’ll be able to pull out. My preference is to use cream at least three days out of the cow.

      1. I should add that you can’t churn butter from the buttermilk you get from the store (at least I don’t think you can, or if you can, you won’t pull the same volume of butterfat), because it’s been homogenized. You can use the commercial starter cultures to get your pasteurized dairy going, though!

        Some areas sell “cream top” or non-homogenized milk. My guess is this would be the best way to make butter if you don’t want to mess with raw dairy. Expensive, though!

  22. I just finished my first batch of this. Started with cream and a bit of buttermilk (non organic sadly, but no organic cream at buttermilk at the store). It took a while for the culture to do its thing as my house is a bit on the chilly side.

    I did the churning in a mason jar. It went surprisingly quickly – in my opinion it would not be worth dirtying the food processor to do the churning.

    The result was amazing. I could eat it with a spoon.

    When it gets a bit warmer, I think I am going to try to make creme fraishe ice cream with 85% dark chocolate chunks. Yum….

  23. I got a bunch of lemon verbena from my CSA one summer and didn’t know what to do with it, so I minced it up and mashed it into a tub of Organic Pastures raw butter. Sweet Bea Arthur, that was incredible.

  24. I don’t know if we’re just really lucky here in Australia, but there are at least 3 brands of cultured butter that sit in our dairy case at the supermarket along with all the regular stuff. 😀

  25. Man, I really enjoy this Blog!
    Some great info here, let me share one of my originals, an all-time favorite:

    Super-Filler Flap Jacks
    (you‘ll still be full the next day!)

    • 4 organic, Free Range Eggs
    • 250 gram Organic, Whole Grain Barley Flakes
    • 50 gram Spelt Bran
    • 5 gram Psyllium Husk Powder
    • 5 gram Cinnamon
    • 50 gram Dark Raisins
    • 2.5 gram Salt
    • 1 tsp Coconut Butter
    • Dried Coconut Rasps
    • 200 ml Water

    Mix the barley, the spelt bran, psyllium, cinnamon and salt as well as the dark raisins in a bowl. Add the water, let soak for 20-30 minutes.

    Melt the coconut butter in a pan, take off heat, let cool, then add the eggs and the pre-soaked barley, spelt bran, psyllium, salt, cinnamon and raisins.

    Put back on low heat, stirring vigorously, keep the eggs yellow, don’t let them turn even slightly brown. Keep stirring until dry and of firm, sticky consistency.

    Take the dough out, shape into squares or balls, roll/dust in the coconut rasps. Enjoy !;-)

    This will fill you up like nothing else, and you will still be full on the next day … no joke !;-)

  26. I simply cannot seem to make the creme fraiche separate! It looked like it was going to, but then suddenly stopped. Now it looks like thick heavy cream, no matter how long I keep processing.. What did I do wrong? Could it be due to the fact that the mixture became a bit warm during the processing?

  27. Wow! My lovely and primal girlfriend and I made this recipe yesterday and I must say it is the best butter I have ever tasted. Thank you Mark for posting it! We drizzled it over grass fed steak, deeelish!

  28. Now you’ve done it……Found some Creme Fraiche culture for sale at the vitamin store and now have a whole quart of it culturing some organic cream! I’m excited to try creme fraiche [https://www.kendallfarmscremefraiche.com/recipeshome.html] and maybe have some left over for cultured butter as well!

  29. The first step here.. is not working for me. At all. I put two small containers of creme fraiche in a stand mixer with a whisk and have let it mix for about 15 minutes now. At first I thought it was getting firmer, but then it turned into more of a liquid and has stayed in that form. No separation of butter milk and butter here…

    1. Hmm, apparently it did indeed separate, but not like in your picture. It looked more like a bunch of butter milk with a million small curds. I decided to put it through a linen cloth and it worked out pretty well! Thanks for this!

  30. I absolutely love butter, but always wanted to make my own. Homemade will always win with me. I’m going to try this, this weekend.

  31. Wow, I swear sometimes it’s like we’re on the same wavelength. I just started making my own homemade butter over the last three weeks (in fact, before getting online today I made up 2 more batches!). I’m really glad you posted this up because I will definitely be making the homemade creme fraiche for my next butter adventure!

    1. Made my second batch today. The first time I made it I used Creme Fraiche that I found in the grocery store which was quite pricey ($10 for 16 oz.) However, I saved the buttermilk from it and last night put the buttermilk into some cream and let it sit for about 16 hours until it got really happy (seriously it smelled so good I felt like drinking it). Then today made butter with it. It was a lot softer than the first batch and not yellow at all, but oh, is it tasty!!

      And I have buttermilk from this batch, so the cycle will continue.

      I’m taking some to my Mom tomorrow, because she has not had fresh homemade butter since she help her Mom churn it when she was a kid. (Then her Mom discovered margarine and never made it again–sad, really, but I guess she saw it as once less chore for her.)

  32. I made this today with the kids. We all agreed it was the best butter we have ever had! Thank you for the recipe!

  33. I tried a little experiment – put kefir grains into grass-fed cream and after a few days had the most divine, thick, cultured cream-kefir. Tasted so good, I just ate it by the spoonful instead of trying to make butter with it. Hmm, maybe next time, if I don’t eat it all first! A bit like creme fraiche, tho slightly sourer flavour.

  34. I am lucky enough to have access to raw dairy from an Amish farm in PA, that uses the jersey milking cows. However, it is quite expensive, so I tend to buy the larger sizes to compensate, which is a little silly since only I consume the raw milk products in my household. I have had some of the cream mold in the past because of my slow usage. Also, I tend to lose weight slower with dairy, not necessarily because of my body not processing it or higher resulting insulin, but because it is so delicious, I am adding about 300+ daily calories to what I normally eat when I stick to only meat, fat and veggies.
    However, I do want to offer my body and my tastebuds the unique nutrition raw grass-grazed dairy provides! Despite this, I have been fretting about quitting my orders and thereby support of this wonderful farm because of my cost, rate of use and added calories. Then I read began to read some of Mark’s archived articles and member’s posts, whereas it was pointed out that access to raw milk and cream is seasonal, and then the cultured products and butter are utilized until the following season. Then viola! I read the above article on making butter! Problem solved, I will continue my raw cream in season, and turn my excess “value cream” into butter and creme fraiche!
    I added some creme fraiche, made by the farm, to my already thickening heavy cream and let it sit for a few hours to add some cultures. I beleive, when the cream thickens it is already starting to culture, so I was hedging my bet. I used the food processor, the white dough blade was too short, so I stuck with the longer metal blade. I processed for around 3 minutes, it thickened and yellowed, but did not separate. I rinsed it to get the sourish smell off, as I want it to last. I assume it didn’t seperate because the heavy cream was already very thick, or else I did not mix it long enough???
    I was so happy that I got to use some chives and parsley from the garden! I keep neglecting to harvest and use the herbs, but there is nothing better than herbed butter to motivate! I added green herbs plus organic lemon zest to one batch, and I grated shallot to add to the other. I added a grind of pink salt to one, but not the other. So I am curious which will be yummiest on steak!
    My butter was much softer, than what it appears in the photos, and I couldn’t shape it with wax paper without putting it into the freezer for a few minutes first. Is my butter too soft from not mixing it enough? Or was that beautiful photo of the stick of butter above, cooled before it was molded?
    Either way, both batches look scrumptious, and I am no longer fretting about whether to quit ordering my dairy! I now have many easy and delightful uses for the cream, and I will be saving the cost of ordering the raw cultured butter and creme fraiche from the farm! (They also provide pastured beef, pork and chicken.) A few hours exploring Mark’s articles and the intelligent and humorous posts on this site have not only educated me, but solved my dilemma! Thank you everyone! Also, I am going to take Bronwen’s suggestion and kefir some of my next order of cream!

  35. Wait, is it really that easy? Why aren’t I doing this *right now*?

  36. Can’t wait to try this – it sounds heavenly! And if you make your own creme fraiche, and ferment it for a minimum of 36 hours, it will be lactose-free and then you can have lactose-free butter (which my husband will definitely enjoy!!).

  37. I’ve been wanting to try this for a while, but haven’t had a good opportunity to until today. I was at the farmer’s market, asking the cheese guy if his dairy offered butter, and he said they wanted to start, but didn’t have anyone to play with it. I then asked about raw cream, explaining that I had found this how-to. SO HE GAVE ME A GALLON OF FRESH, RAW CREAM FOR FREE provided that I bring a sample for him to try so he can decide if he wants to start offering it. Win.

  38. So THAT’s why there’s such a big difference between the butter I’m used to, and the NZ brand I’ve been buying recently – Danish butter is cultured by standard!

    I have to admit I like the culture stuff a lot better ^^
    I use the NZ brand for ghee – it’s cheaper 😉

  39. Thanks. I made my first batch this evening. I made one gallon which became around 3-4 pounds of butter.

  40. Sorry but I am starting with having a cow and your directions include buy stuff at a store that I am sure I can not find nor could I afford.
    How do I start the process when I begin with a cow?

  41. Have just come across this site, been making butter for a while using cream, will give it a go this weekend using my home made creme’ Fraiche’, can’t wait.

    Thanks for the recipe

  42. Howdy very cool website!! Guy .. Excellent .. Amazing .. I will bookmark your site and take the feeds additionally?I am satisfied to seek out a lot of helpful information here in the put up, we want develop more strategies in this regard, thank you for sharing. . . . . .

  43. In India there are several traditional ways of making butter. One of the most traditional is to take the cream off the top of the yoghurt everyday and set it aside. In India many people make yoghurt at home each day, and as it is made from non-homogenised milk the cream rises to the top. The cream is collected for maybe a week until there is enough to churn. This makes butter and real buttermilk. The butter is used as it is or made into ghee. Nowadays many people also collect the cream off milk after it has been boiled and cooled. However, if you do this, then you should add 1 tsp of yoghurt to the collected cream and leave it to culture for a few hours before churning to get the proper taste.

  44. I know you can homemake buttermilk by adding an acid (like a citrus juice) to milk. Does anyone know if that affects the culturing of the whipping cream or does it matter? You can also make it by adding milk to yogurt or sour cream which I think should work better because the yogurt has a bunch of good bacteria in it. Does anyone know the answer?

  45. Well, let me see if I got it right. I’m from Brazil and here, you don’t find buttermilk or creme fraiche. Even whole fresh cream is hard to find and expensive.

    So, first, the buttermilk. Mark tells us that it naturally happens as you whisk the cream, it would be the milklike liquid that it releases. So I need to make a butter without buttermilk to get the buttermilk and then add it to another cream to actually make the “real” butter?

    If I make the buttermilk this way, how much time will I be able to keep it in the refrigerator?

    Thank you.

  46. Why is the butter in your pictures so pale? I make mine from unpasteurized jersey cream which I leave to culture. It makes yellow, almost orange butter.