cultured butter recipe

recipe, nourish, no waste

cultured butter recipe

Cultured butter recipe. Recept voor aangezuurde boter.

March 10th 2020

By now, you probably all know about my interest in zero-waste and plastic-free living. It is something I have been practising, learning about and thinking of A LOT these past years. And I have come to somewhat of a conclusion. I have found that the most logical and most impactful way for me to live sustainably zero-waste is through making my own and eating and living locally and seasonally. Think about it… The only reason why things need (plastic) packaging is because they are produced by someone we don’t know, far away, therefore need transportation and/or preserving. When we buy seasonal produce from our local farmer or market we can bring our own packaging and do not need the plastic and extras it takes to conserve the food for (extensive) transport.

I truly believe package-free is the result (of eating how we are supoposed to eat: the foods that grow here and now) not the end goal.

Eating package-free papaya’s from Colombia, that have been flown in to Europe by plane. Is that a sustainable option? And how about cashews bought in a package-free shop in Amsterdam? Is that sustainable? Why do (organic) supermarkets sell us sunflower seeds from China?Or potatoes from Egypte, when we are known as ’the potato country’?

Ever since I started on this zero-waste journey I have been trying to find package-free butter. Yet all of the BD or organic butters I knew and found came in foil or plastified paper. Both of these options will end up in the residual waste bin and will therefore be incinerated or placed into landfill. Something I try to avoid because there’s just no such thing as ‘away’. It dawned on me that making basic foods myself with local and seasonal ingredients was the answer to basically all of my questions. And then all of a sudden I connected the dots and figured, to get it package-free, I needed to start making my own butter. Can you believe the excitement I felt when I learned how easy it truly is to DIY!? By doing it this way I could furthermore control the quality of the ingredients and choose the most sustainable packaging for the base ingredients (cream and buttermilk or yoghurt) which happens to be glass, with a deposit fee for return and reuse. Win-win-win for all! More earnings for the farmer, reusable packaging, the best fresh quality foods, the satisfaction of making something valuable with my very own hands, making a butter that’s more digestible by fermenting the cream and last but certainly not least: control over the depths of flavour aka making it taste extra EXTRA good. Yes yes yes! Win win win! So without further ado I share with you (both in Dutch as well as English) my extremely easy and failproof  cultured butter recipe. There’s a farmer in all of us. My suggestion? Vote with your food.

Xoxo Kyra.

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cultured butter made from local and organic ingredients


Makes 200 grams of butter

Takes 15 minutes (and 27 hours of waiting)


480 ml organic cream (not ultra-pasteurized)

25 ml organic yoghurt or buttermilk (not ultra-pasteurized)


Place the cream in a clean glass jar. Add yoghurt or buttermilk. Mix with a spoon.

Cover with cheesecloth and an elastic band or a clean coffee filter.

Place somewhere in your home (not in the direct sun) where it’s preferably 23 to 24 degrees Celsius.

Let sit and ferment for 24 hours. Move the jar to the fridge for a few hours.*

Take it out at least 30 minutes before you’d like to churn your butter.

Place this mix in your foodprocessor with the eggwhite mixer add-on. (Or use a glass jar with a lid and shake!)

Leave the food processor on for 3 to 5 minutes, until lumps appear. The butterfat seperates from the fluids.

Place a fine mesh siff over a bowl and place a cheesecloth or clean tea towel in the siff. Pour everything though the cloth and siff. The fat will remain in the cloth and the fluid will end up in the bowl. De buttermilk that’s now in the bowl can be placed in a glass bottle with a lid and put in the fridge.**

Place the butter in a clean bowl. Pour half a glass of icewater over it and use a spatula to wash the butter. You do this by pressing the butter and moving it around the bowl. Pour the cloudy water through the sink and repeat the process until the water remains see through after the ‘washing’. Make sure the butter is well strained and ‘dry’ after the last washing. Place in a butter dish with lid and store in the fridge. This will keep for a month. You may also choose to freeze it. This way it will keep for 3 to 4 months.

*This product is called creme fraiche and (if you don’t feel like making butter) can be used as such.

**I use the buttermilk, preferably the same day, in waffles, pancakes, muffins etcetera.


Maakt 200 gram boter

Duurt 15 minuten (en 27 uur wachten)


480 ml biologische room (niet ultra-gepasteuriseerd)

25 ml biologische yoghurt of karnemelk (niet ultra-gepasteuriseerd)


Doe de room in een schone glazen pot. Voeg de yoghurt of karnemelk toe. Meng met lepel.

Dek af met kaasdoek en elastiekje of schone koffiefilter.

Plaats op een plek in huis (niet in de directe zon) waar het liefst 23 a 24 graden Celsius is.

Laat hier 24 uur staan. Plaats daarna gedurende een paar uur in de koelkast.*

Haal er 30 minuten voor dat je wil karnen uit. Laat op temperatuur komen.

Plaats dit mengsel in je keukenmachine met eiwitklopper opzetstuk. (Of gebruik een glazen pot met deksel en schud)

Laat de keukenmachine 3 tot 5 minuten draaien, tot er klonten ontstaan. Het botervet scheidt zich van de vloeistof.

Plaats een fijnmazige zeef op een schone kom. Plaats een kaasdoek of schone theedoek in de fijnmazige zeef. Giet alles door de doek. Het vet blijft hierin achter. De vloeistof gaat door de doek en de zeef in de kom. Deze karnemelk kan je even in een afgesloten glazen fles in de koelkast bewaren.**

Plaats de boter in een schone kom. Giet er een half glaasje ijswater over en gebruik een spatel om de overgebleven karnemelk uit de boter te wassen. Dit doe je door de boter te pletten en in de kom rond te laten gaan. Giet het troebele water door de gootsteen en herhaal in totaal 4 keer, of zolang als het duurt tot het water na pletten en wassen schoon blijft. Zorg dat al het water is afgegoten en de boter ‘droog’ is.

Plaats de boter in een schaaltje of vloot met deksel en bewaar in de koelkast. De boter blijft hier een maand goed. Je kan het ook invriezen. In dat geval blijft het 3 tot 4 maanden goed.

*Dit product heet creme fraiche en kan je (mocht je geen zin hebben in boter) dus ook als dus danig gebruiken.

**Ik gebruik de karnemelk, liefst dezelfde dag nog, tijdens het maken van wafels, pannenkoekjes, muffins e.d.

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