How To Make Homemade Cultured Butter According To Paris’ Poilâne

Cultured butter is basically like regular butter but with one very important extra step. After pasteurization, butter makers will carefully add live bacterial cultures back into their recipe to facilitate fermentation. Fermentation gives the butter a distinctly delicious flavor, but -- most importantly -- makes it easier to digest. If you don't happen to be living in a farmhouse in the countryside somewhere in Europe, you can make cultured butter with a few simple steps as mapped out in the modern classic cookbook from Poilâne bakery and the Poilâne family, aptly named, Poilâne...

In France and other parts of Europe, butter is cultured by adding live bacteria to the cream before churning. The cream sits at room temperature long enough to ferment (culture). The result is butter with a slight tang and nuttiness. You can buy cultured butter, but it’s easy—not to mention fun—to make it at home. (Bonus: After you “churn” the cream, there will be some residual liquid—i.e., buttermilk.)

Because there are so few ingredients, buy the best you can. For the cream, look for one with a high percentage of fat and try to avoid ultra-pasteurized, which tends to have less flavor. For the yogurt, be sure it has active cultures and, for best flavor and texture, avoid those with added stabilizers; the ingredient list should contain only milk and yogurt cultures.

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