Kerrygold butter is already remarkably clean with just cultured pasteurized cream - no seed oils, additives, or preservatives. Making it at home ensures you control the cream source and culture quality, plus it's significantly cheaper per serving while supporting small farms.
Based on: Pure Irish Butter Unsalted
· Makes approximately 64 servings (2 pounds of butter)
· Serving: 1 tablespoon (14g)
Why This Recipe is Seed Oil Free
Commercial Pure Irish Butter Unsalted from Kerrygold often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Pure Irish Butter Unsalted may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Heavy cream
946ml (1 quart, about 4 cups) · Organic Valley Grassmilk Heavy Whipping Cream
The primary ingredient that gets churned into butter - grass-fed cream provides better omega-3 ratios and vitamin K2
Buttermilk culture starter
1/4 teaspoon (1g) · Cultures for Health Buttermilk Starter Culture
Ferments the cream to develop tangy flavor and natural preservation properties that make authentic cultured butter
Filtered water
2 cups (480ml) · Any clean filtered or spring water
Used for washing the butter to remove excess buttermilk and prevent spoilage
Instructions
Step 1. Warm 946ml (1 quart) of heavy cream to 21°C (70°F) - use a thermometer as temperature is critical for culture activation. Pour into a clean glass jar and whisk in 1/4 teaspoon buttermilk culture starter until completely dissolved. The cultures need this specific temperature range to multiply properly.
Step 2. Cover the jar with cheesecloth or coffee filter secured with rubber band - cultures need to breathe but stay protected from contaminants. Let sit at room temperature (18-22°C) for 12-24 hours until cream thickens and develops a tangy smell. In cooler weather this takes longer, in hot weather it happens faster.
Step 3. Pour the cultured cream into a stand mixer bowl or food processor and churn on medium speed. After 5-8 minutes you'll see it go through stages: whipped cream, then suddenly it will 'break' and separate into yellow butter clumps and white buttermilk. Don't stop when you see the separation - continue for another 1-2 minutes to ensure complete separation.
Step 4. Strain the mixture through fine mesh strainer, pressing gently to extract buttermilk. Save the buttermilk for pancakes or biscuits - it's a valuable byproduct. Transfer butter solids to a large bowl filled with ice water.
Step 5. Knead the butter under cold water for 3-5 minutes, changing water 2-3 times until it runs completely clear. This removes all traces of buttermilk which would cause rancidity. The butter should feel firm and cohesive when properly washed. Squeeze out excess water with clean hands or wooden paddle.
Step 6. Shape into logs using parchment paper or press into molds. For best texture, let it firm up in refrigerator for 2-4 hours before first use. Store wrapped in parchment paper (never plastic wrap which traps moisture) in refrigerator for up to 3 weeks, or freeze portions for up to 6 months.
Storage
Wrap in parchment paper and refrigerate up to 3 weeks. Freeze individual portions wrapped in parchment then foil for up to 6 months. Never use plastic wrap as it traps moisture and causes spoilage.
Cost Comparison
Cost per serving (homemade)$0.14
Cost per serving (store-bought)$0.31
Savings55%
Higher upfront cost for culture starter but it makes 4 batches. Bulk buying grass-fed cream and making larger batches maximizes savings while ensuring freshest possible butter.