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- How we make Guernsey cultured butter
How we make Guernsey cultured butter
Twenty-four hours of culture, a long ice bath, then the churn. Here's how our cultured butter gets its tang.
Cultured butter is butter made the old way. Before it's churned, the cream spends a day with live cultures, the way cream used to ripen on its own before refrigerators. The result tastes deeper and a little tangy. It's closer to the butter on a farmhouse table than the sweet-cream butter in most stores.
How we make it
1. Warm the cream
We start with raw heavy cream from Kathy's Guernseys and bring it up to about 77°F.
2. Add the culture
Then we stir in MM 100, a live, active culture, and hold the cream at that temperature for 24 hours. We only use stainless steel containers for this step.
3. Chill it down
Next, the cultured cream sits in ice water for 12 to 24 hours, until it's cold all the way through.
4. Churn
Once it's properly chilled, we churn it into butter.
Most of the flavor comes from those 24 hours of culturing. You can't rush it.
How to use it
Put it on good bread first, so you can really taste it. After that, use it anywhere you'd use butter. To keep it longest, store it in a jar set in a bowl of ice water in the fridge.
