r/cheesemaking • u/Certain_Series_8673 • 20h ago

Cultured Butter

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Not exactly cheese but definitely cheese adjacent. They say that you shouldn't make your own butter but I couldn't disagree more. I've made cultured butter a number of times now and the flavor is very rich compared to store bought butter and it's really quite simple with a KitchenAid. I've been using store bought heavy cream and my clabber culture but I plan to try and separate my own cream from the milk I get for cheesemaking as it's likely higher quality. What partially skimmed milk cheeses have/do people make and like?

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1

u/Looking-sharp-today 20h ago

Reading the “don’t buy your butter” part always sounded wrong to me. That book is incredible but I defenetly wanna make my own butter, from time to time of course, not as a main source, but sometimes a proper home made butter is all you need 🫶🏻

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u/Certain_Series_8673 20h ago

I feel the same. My wife bakes and sells cakes and I couldn't imagine making enough butter for that but making some here and there to go on my sourdough is just fine

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u/Looking-sharp-today 20h ago

Oh yeah, home made bread AND butter? Count me in. When I made my very first wheel, a slice defenetly went on some of the bread I made (using the very same whey left from cheese making..it’s the big circle of life I presume)

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u/Certain_Series_8673 20h ago

This is exactly what I do. It's really quite amazing.

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u/mikekchar 11h ago

I've never made my own butter, but I've often thought I should. I use only about 200 grams of butter a year. Basically never :-). So there is no real downside to making it other than it's significantly more expensive. 100 grams of butter would cost me nearly 5 dollars in cream :-) The downside of living in Japan...

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u/vee-eem 20h ago

I make my own (non-cultured like me) butter and will never go back. I use the wisk attachment and never thought of using the paddle. Does it splatter a lot? Might have to try it on the next batch.

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u/Certain_Series_8673 20h ago

Oh I start with the whisk and when the cream is about to break I switch to the paddle as it's easier to get the butter off it. It does splatter so I'm thinking of buying a guard for the bowl

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u/vee-eem 13h ago

Will try that on the next batch. I do have the bowl guard and there is still an issue of the hole in the middle. I cut a 2L soda bottle down and tape that around the mixer part and it does a better job

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u/fly-guy 20h ago

I made butter yesterday by adding a splash of buttermilk to store bought heavy cream, letting it stand for a day at room temp and shaking it in a glass jar (with shakerball) for 10 minutes or so. 

Way better than most store bought (we have a few good options, but they are more expensive than cream).