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Recipe Summary

Yield: Makes about 1/2 cup

Ingredients

Ingredient Checklist

4 cups heavy cream

1 tablespoon whole buttermilk

Ice cold water

Gallery

Recipe Summary

Yield: Makes about 1/2 cup

Recipe Summary

Yield: Makes about 1/2 cup

Recipe Summary

Yield: Makes about 1/2 cup

Yield: Makes about 1/2 cup

Makes about 1/2 cup

Ingredients

Ingredients

  • 4 cups heavy cream
  • 1 tablespoon whole buttermilk
  • Ice cold water

Directions

Place heavy cream and buttermilk in a sterile jar; cover and shake just to combine. Let stand in a 65-to 72-degree room for 3 days.

Transfer cream mixture to the bowl of an electric mixer fitted with the paddle attachment and covered with a shield. Mix for 2 to 5 minutes until a ball forms. Drain buttermilk from bowl and keep refrigerated in a covered container.

Pour cold water over butter in bowl to rinse. Transfer butter to a clean work surface; using butter paddles, fold butter until softened and all of the liquid “weeps” from the butter, 20 to 30 minutes. Butter may be stored in a covered container, refrigerated, for up to 1 week.

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All Reviews for Cultured-Cream Butter

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All Reviews for Cultured-Cream Butter

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Reviews:

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Newest

Reviews:

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Most Helpful

Most Positive

Least Positive

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