Cultured Butter & Crème Fraîche (Traditional Cultured Dairy at Home)

Culturing dairy at home is one of those quiet kitchen skills that feels old-world and luxurious, yet is surprisingly simple once you understand the process. In this video, I walk through how I make cultured butter and crème fraîche using low-temperature pasteurized cream, explaining not just what to do, but why each step matters.

You’ll see how a small amount of live culture transforms fresh cream into two deeply flavorful staples: rich, tangy butter and smooth, spoonable crème fraîche. I also share practical details like fermentation timing, ideal temperatures, and how to adapt the process if your kitchen runs cool — including simple alternatives for those without a proofer.

This is foundational cultured dairy — the kind of skill that belongs in a well-used kitchen notebook, not just a recipe card. Once you learn it, it becomes part of how you cook, bake, and build flavor every day.

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