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ChefSteps

1 block of butter, about 250–300 g; 50–100 g buttermilk

Like all delicious fermented foods, culturing cream to churn into butter takes time, but the results are totally worth it.Cultured butter has a rich flavor that varies depending on the cream and fermentation time—it can be nutty, tangy like buttermilk, full-bodied, savory, and even a little funky. With traditional methods, the process can take several weeks as the bacteria slowly ferments the cream. But with the power of sous vide, you can have cultured butter in as little as two days! Plus, unlike shortcut butter-making methods like overwhipping cream, this process will also give you some delicious buttermilk—perfect for <a href="https://www.chefsteps.com/recipes/buttermilk-biscuits">biscuits</a>, <a href="https://www.chefsteps.com/activities/can-t-f-it-up-fried-chicken">fried chicken</a>, <a href="https://www.chefsteps.com/recipes/the-quickest-simplest-way-to-make-bomb-cheesecake">cheesecake</a>, and even <a href="https://www.chefsteps.com/recipes/buttermilk-fluid-gel">fluid gel</a>. We know that fat equals flavor, but what about flavored fat? If you’ve only ever experienced the pale-yellow sticks common in every grocery store, this butter is sure to blow your mind. Let’s culture some cream!