Cultured Butter, Buttermilk and Sour Cream

| 11/26/2013 12:27:00 PM

Jana Smart Koschak

Butter Products

If you have ever had a jar of fresh milk in your fridge, you may have noticed that when left undisturbed the cream will eventually separate from the milk, leaving a distinct cream-line at the top. This natural separation of milk from cream is the miraculous beginning of the alchemy that is butter making. During this process, you can also easily make two additional cultured products — cultured cream (aka sour cream or crème fraiche) and buttermilk – with no extra work! I always make cultured butter and cream products. Culturing adds more flavor to the final product and doesn’t take a lot of time or effort.

If you collect this cream from around 2 gallons of milk, you should end up with about a quart of cream (if you are using Jersey milk it may take a bit less milk to get that amount of cream). Once your milk has separated, simply skim the cream with a small ladle into a clean quart jar.

Separating Cream 2

NOTE: If you don’t have access to good, fresh milk, you can use store-bought cream. Just make sure it isn’t ULTRA pasteurized. If you would like to extend the shelf-life of your products you also may consider “scalding” the raw cream beforehand. Make sure to let it cool completely before adding your culture.

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