How to make Cultured Butter at Home

December 31, 2023 · By Preeti Gupta, Ayurvedic Doctor-level certified (NAMA)

Cultured butter starts with cream cultured overnight with a little yogurt, then churned. Ayurveda values it for balance in the body, and the fermentation makes it more digestible and supports gut health.

According to Ayurveda, cultured butter offers a harmonious balance for the body. Culturing the cream with yogurt not only imparts a rich, tangy flavor but also enhances digestibility. The fermentation process contributes to the development of beneficial bacteria, promoting a healthy gut. Reference: CS su st 27/230

2 ingredients
3 steps

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Ayurveda notes

Digestibility: Freshly made butter at home, especially when cultured, may be more easily digestible due to the natural fermentation process, promoting gut health. Quality Ingredients: When making butter at home, you have control over the quality of ingredients, ensuring the use of organic and locally sourced cream, aligning with Ayurvedic principles. No Additives: Homemade butter avoids additives like preservatives, colorings, or flavorings that may be present in store-bought varieties. Customization: Homemade butter allows for personalization. You can experiment with the culturing process, using different types of cream, and adjusting salt levels according to your taste and Ayurvedic preferences. Prana (Life Force): Ayurveda emphasizes the importance of prana or life force in food. Freshly made butter retains more vital energy compared to commercially produced options that may undergo extensive processing and storage.

Ingredients

Buy locally grown ingredients, if possible

4 Cups heavy whipping cream
2 Tablespoons yogurt

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Directions

Bring the cream to a boil in a heavy saucepan. Turn off the heat and let it cool down to warm. Stir in 2 tablespoons of fresh homemade yogurt to culture the cream before whipping it into butter. Cover the mixture in a glass or stainless steel container and set it aside for 8-12 hours.
The next morning, pour the thick, cultured cream into a large pot until it reaches about halfway up the sides and start churning. If the cream isn't churning, add cold water gradually to keep it mixing. Continue until the whipped cream collapses and separates into butterfat globules, leaving thin white liquid behind (buttermilk).
Pour the buttermilk and butter through a mesh strainer. Save the buttermilk for later use. Rinse the butter under cold running water to remove any remaining traces of buttermilk. Squeeze it tightly and rinse well to ensure freshness. Use immediately or chill in the refrigerator.

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How to make Cultured Butter at Home

Ayurveda notes

Ingredients

Directions

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