My butter is definitely not as yellow as yours but it tastes amazziingg! I can’t wait! The longer you ripen it, the more clear and distinctive the flavor of your finished butter will be. If the cream is not pasteurized, heat it to 145F and hold at that temp for 30 minutes. It’s significantly cheaper too. Thanks for  the process how ever I dont see how it is less expansive than store bought butter as you say, buying the quality heavy cream is more expensive than a good pound of commercially made butter, and the process only makes 12 oz.Â. Mixing the cultured heavy whipping … This site uses Akismet to reduce spam. It should be able to make butter, but I don’t know how well the culturing step will work with substitutes. I will try  it to find out the differance in taste and to have fun doing it. % of people told us that this article helped them. Last Updated: April 14, 2019 You can line the sieve with muslin, but I do not find this step necessary. Many of us don’t have access to this much milk or this much time. Hope this helps! Transfer the cream mixture to the refrigerator to chill for at least one hour. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Let me show you how! *If you desire, you can use clean hands to do this but this isn’t required*“ and thought, oh, my, it’s ok to use dirty hands to do this if I want. post it on instagram and tag it #abeautifulplate. Every dollar contributed enables us to keep providing high-quality how-to help to people like you. I am going to try your recipe today for butter. We've been helping billions of people around the world continue to learn, adapt, grow, and thrive for over a decade. Notify me of follow-up comments via e-mail. Transfer the cream mixture to the refrigerator and chill for at least one hour. I’ve had the same epiphany and researched this same question. I prefer not to salt my cultured butter (and sprinkle salt after using, etc.) 1 quart of cream, raw or pasteurized (see notes below) 1/8 teaspoon mesophilic culture–this can be optional if you are using raw milk Sea salt (optional–I use this one to salt my butter) This process is almost identical to the sweet cream butter process, BUT we are going to culture the cream first. then transfer the mass of butter to the sieve. This makes more than that, and you can 100% control the ingredients – you also get fresh buttermilk as well, so that is an added bonus if you love to bake – but obviously this isn’t a recipe/DIY project that will appeal to everyone! {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1b\/Make-Cultured-Butter-Step-1-Version-2.jpg\/v4-460px-Make-Cultured-Butter-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/1\/1b\/Make-Cultured-Butter-Step-1-Version-2.jpg\/aid3784417-v4-728px-Make-Cultured-Butter-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"