CULTURED BUTTER RECIPE

Homemade butter of any kind leans toward farmhouse living. This Cultured Homemade Spreadable Butter with Olive Oil brings a European touch with the health benefits of probiotics. Add in the olive oil and we’re stepping into Mediterranean waters.

Cultured homemade spreadable butter whipped with olive oil
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ABOUT HOMEMADE CULTURED SPREADABLE BUTTER WITH OLIVE OIL

This combination delivers heart healthy olive oil in tangy, delightfully spreadable butter with a hint of sea salt for your morning sourdough toast. It may sound like you cook nonstop if you mention churning your own butter, but don’t worry this cultured olive oil butter comes together zippity-zap with the help of a hand mixer.

REMEMBER!
Start this recipe a day or two ahead of when you want it finished. The heavy whipping cream needs time to culture.
Buttermilk

HELPFUL BUTTER MAKING EQUIPMENT

  • Canning jar with a lid: Any quart size glass canning jar works.
  • Hand mixer: A standard hand mixer will do. It also makes clean up easy.
  • 2 mixing bowls: Use one for whipping the cream, and one for dunking the butter in an ice water bath.
  • Small wood cutting board: This is optional.
  • Glass container with a lid: Place the finished homemade butter in a shallow glass container that seals well.

CULTURED BUTTER INGREDIENTS

  • Heavy Whipping Cream: Look for vat pasteurized, organic, pasture-raised, heavy whipping cream.
  • Plain Kefir: I like using raw kefir. Use your favorite plain kefir that contains live active cultures.
  • Olive Oil: Get your favorite extra virgin, first cold pressed, organic olive oil.
  • Sea Salt: Use a non-iodized mineral sea salt.
  • Ice water: An ice water bath helps keep the butter cool as you press the whey out of it. Then, press the water out of it.

HOW TO MAKE SPREADABLE BUTTER: TIPS FOR SUCCESS

  • Prepare the bowl of ice water before you start.
  • When I take the heavy whipping cream straight from fermenting it at room temperature and whip it into cultured butter (I don’t refrigerate it in between) the process goes more smoothly. I typically don’t have trouble with it deciding it’s not going to separate into butter and buttermilk properly unless it’s very hot in the summer. If it’s very hot in your house you may need to refrigerate it for a half hour or so and bring the temperature down.
  • You may need a little shield, like a towel, or your hand when mixing. It splatters a bit.
  • Squeeze as much liquid as possible out of the butter before you add the olive oil.
  • Buy the best tasting olive oil you can for your butter.
Buttermilk after making butter
Cultured butter separates from buttermilk

MIX

Mix until the butter separates from the buttermilk.

making cultured butter with olive oil

RINSE

Rinse the butter and press out the water.

organic cultured cream with olive oil

PRESS

Press the butter to remove more water.

mixing olive oil and butter for a soft spread

WHAT TO AVOID WHEN MAKING BUTTER

  • Avoid letting the cultured cream get hot.
  • When you squeeze the liquid out of the butter don’t be too quick about it. Spend a little extra time getting the liquid out so it’s not weeping, or spoiling as you store it.
  • If the cream doesn’t separate into butter and buttermilk after you beat it for 3-5 minutes give it a few extra minutes. If it still doesn’t separate you may need to alter the temperature a bit. You could have it too warm or too cold. Aim for room temperature or a bit cooler.
  • Don’t throw out the buttermilk.
  • Avoid running out. People don’t like using hard un-spreadable butter from the fridge for their toast.
  • Don’t lose this recipe! Now is a good time to bookmark it 🧐 –> Cultured Butter Recipe – Homemade Spreadable Butter with Olive Oil
making cultured olive butter

STORAGE OPTIONS

Store cultured homemade spreadable butter in the refrigerator in a sealed glass container. It will still remain soft and spreadable.

Keep the buttermilk and store it in a glass canning jar.

Spreading probiotic filled cultured soft butter on einkorn wheat bread
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Cultured homemade spreadable butter whipped with olive oil

Cultured Homemade Spreadable Butter with Olive Oil

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  • Author: Erika
  • Total Time: 24 hours
  • Yield: 1 1/2 cups
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Description

This homemade butter delivers the health benefits of probiotics and heart healthy olive oil in tangy, spreadable butter with a hint of sea salt for your morning sourdough toast.

Ingredients

Units Scale
  • 1-pint heavy whipping cream
  • 2 tablespoons plain kefir
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • Ice water

Instructions

  1. Place 1-pint heavy whipping cream and 2 tablespoons plain kefir in a quart size jar. Stir. Cover with a lid.
  2. Culture the cream by setting it on the counter at room temperature, and out of direct sunlight, for 18- 24 hours until the cream is thick and no longer liquid.
  3. When it’s done culturing use a hand mixer to whip the cultured cream at high speed, for approximately 3-5 minutes until it separates into butter and buttermilk.
  4. Gather the solid butter together with your hands. Squeeze it together. Remove as much buttermilk as possible. Place the butter in a small bowl of ice water. Knead several times in the water to remove more buttermilk.
  5. Remove the butter from the water and knead it a few more times to remove the liquid. You can also use a dough scraper to press and fold it on a large wooden cutting board to remove more liquid. Press as much water/buttermilk out of the butter as possible.
  6. Keep the leftover buttermilk and use it for other recipes.
  7. Place the butter in a clean glass mixing dish and add ½ cup extra virgin olive oil and 1 teaspoon sea salt. Use a hand mixer and beat on high for two minutes.
  8. Store the cultured olive butter in a covered container in the refrigerator.

Notes

Whip the cream just after culturing it so it’s already at room temperature. Use a high-quality heavy whipping cream for the best results. I often like to double this recipe.

  • Prep Time: 20 minutes

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#honeysaltandolive

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