timeframe: 1–2 hours
Fermented butter is alive with probiotic cultures, stores longer, and has a rich flavor.
- stand mixer
- silicone spatula
- clean dishtowels
- mixing bowl
- colander or large sieve
Separating buttermilk from butterfat
- Pour the crème fraîche in the bowl of a stand mixer, making sure not to fill it more than halfway. Attach the whisk attachment to the mixer.
- Attach the mixer’s splash guard, and wrap any openings with a clean dishtowel.
Buttermilk will splash once it separates from the butter.
- Slowly increase the speed of the mixer from the lowest to highest setting. Watch and
listen for the change into whipped cream, followed by the separation into butter and
- Reduce the mixer speed when small pearls of butter emerge. Once all of the cream appears
to have turned into butter and buttermilk, whisk on the lowest speed for another 30
seconds to help expel more buttermilk and make the next steps easier.
Collecting the buttermilk
- Remove the whisk. Using a spatula scrape off as much butter clinging to it as possible.
- Sit a large bowl in the sink with a colander on top. Scrape all of the mixing bowl
contents into the colander, allowing the buttermilk to drain into the bowl beneath.
- Pour the buttermilk you collected into a jar, cover, and place in the refrigerator.
Expelling extra buttermilk to prolong the shelf life of the butter
- Run cold water over the butter, then place the rinsed butter in a bowl of cold water.
- With the spatula or your hands, fold the butter onto itself to squeeze out the remaining
buttermilk. When the water becomes cloudy, pour it out, add fresh, and repeat until
the water stays clear.
Store at room temperature for several days, refrigerate for weeks, or freeze for months.