Butter starter culture | for cultured butter

Create authentic French-style cultured butter at home with this traditional butter starter culture. Designed specifically for butter making, this culture helps develop the rich aroma, creamy texture, and deep flavor associated with artisan European butter.

Using carefully selected lactic ferments, this starter gently cultures the cream before churning, resulting in a more refined and complex butter compared to standard sweet cream butter. Perfect for homemade unsalted butter, sea salted butter, or rustic farmhouse-style butter.

The leftover buttermilk can also be enjoyed as a refreshing drink or used in baking, pancakes, bread, and other recipes.

About this butter starter culture

This unique culture is specifically developed for traditional butter making. It contains selected lactic ferments and maltodextrin as carrier.

One tube is sufficient for culturing up to 5 liters of cream and produces approximately 2 kg of cultured butter.

The culture can be used with raw or pasteurized cream and allows you to customize your butter exactly the way you like it — from unsalted sweet cream butter to richly salted artisan butter.

Storage & shelf life

• Shelf life: 6 months refrigerated, 2 years frozen
• Protect from moisture and direct sunlight

Important notes about the cream

• Use liquid cream with at least 35% fat
• Do not use low-fat cream
• Do not use thick or heavily homogenized cream
• Raw or pasteurized cream gives the best results
• Industrial cream may not churn properly into butter

Content

• Butter starter culture with live lactic ferments
• Contains maltodextrin as carrier
• One tube cultures up to 5 liters of cream
• Produces approximately 2 kg butter
• Suitable for salted and unsalted butter
• May contain traces of lactose
• Produit de France

How to make traditional cultured butter

Making butter at home is easier than most people think. By culturing cream before churning, you create the rich taste and aroma traditionally found in authentic French butter.

Ingredients

• 5 liters liquid cream
• 1 tube butter starter culture

Preparation

1. Warm the cream gently to approximately 20°C, or just leave it at room temperature to warm up.
2. Add the butter starter culture to the cream and stir carefully for about 2 minutes to distribute the cultures evenly.
3. Cover the cream and leave it to rest for 1 hour at room temperature.
4. Stir again gently for another 2 minutes.
5. Cover and ferment the cream for approximately 12 hours at around 20°C.
6. Cool app. 4 liters of water in the fridge, or use ice cubes to quickly cool down water
7. Place the cultured cream in the refrigerator for 24–48 hours until thoroughly chilled and slightly thickened.
8. Churn the cold cream slowly using a butter churn, stand mixer, electric whisk, or by hand until butter grains separate from the buttermilk.
9. Remove the buttermilk and save it for drinking or baking if desired.
10. Add 2 liters of ice-cold water and gently knead to wash the butter. This removes milk particals, which could spoil your butter.
11. Drain and repeat the washing process with another 2 liters of cold water.
12. Drain the butter thoroughly and knead gently into a solid mass.
13. Add salt if desired for salted butter (around 10 grams per kg for semi-salted butter, or 30 grams per kg for salted butter)
14. Shape the butter by hand or using a traditional butter mold.
15. Wrap and refrigerate the butter before serving.
16. The butter will stay fresh for at least 2 weeks in the refridgerator. The better you knead during steps 10-12, the longer it will keep.

Fresh homemade buttermilk

The liquid remaining after churning is traditional cultured buttermilk. It is refreshing, lightly tangy, and excellent for drinking or using in baking recipes such as pancakes, waffles, and bread.

Traditional butter making at home

Homemade cultured butter has a depth of flavor that is difficult to find in supermarket butter. The slow fermentation process creates a richer aroma, smoother texture, and authentic farmhouse character.

Whether spread on fresh bread, used in pastries, or served with simple dishes, real cultured butter brings artisan dairy craftsmanship straight into your kitchen.