DUKAI
Recipe BookKitchen FoundationsButters

Cultured Butter

Burro coltivato

Cream cultured with live buttermilk or an approved dairy culture, chilled, churned, washed and worked into butter.

Fresh pale cultured butter on a stoneware plate with a butter knife.

The culture brings a pleasantly acidic, lightly tangy character before the cream is churned.

Approximately 2 kg cultured butter, plus buttermilk

Cook this

Ingredients

  • Fresh cream5 L
  • Live cultured buttermilk or approved dairy cultureaccording to supplier dosage
  • Fine sea salt, optional20 g to 30 g

Method

Culture the cream

  1. Place the cream in a sanitised container.

  2. Add the approved starter culture according to the culture manufacturer's instructions.

  3. Hold at the culture's recommended temperature until pleasantly acidic and lightly tangy.

  4. Chill thoroughly.

Churn

  1. Place the cold cultured cream in a mixer or butter churn.

  2. Whip until the butter separates from the buttermilk.

  3. Drain the buttermilk.

  4. Wash the butter with very cold clean water.

  5. Knead and work the butter until the wash water runs relatively clear.

  6. Add salt if desired.

  7. Shape or portion.

Chef’s notes

  • Smaller containers reduce repeated opening, help freshness and make stock rotation easier.

Keeping

Keep refrigerated. The source gives a best-quality working window of 2 to 3 weeks, depending on salt level and validated handling.

Allergens and diet

Milk.

Last refined · September 2026