Amazake Butter

by | Nov 30, 2018 | Ingredients, Recipes

Cultured butter is one of those hearty foods that sooths the soul and warms ones bones as the frigid grasp of late fall and winter starts to take hold. You could go to the grocery store and pay $8 for a 4oz piece or you could just as easily make 1 pound at home. You can get great heavy cream from my friends over at Ohio City Provisions and you can purchase amazake at Larder. From there you just need a little time and elbow grease to get some of the best butter and buttermilk that you could ever dream up. 

Amazake cultured cream churns into butter in less than a minute, 37 seconds to be precise. 


  • 1 Quart Heavy Cream

  • 3 Tablespoons Amazake

  • Mix together and allow to sit at room temperature for 24 hours. Churn either by hand by pouring into a mason jar and shaking vigorously or by using a stand mixer. Drain off the buttermilk. Wash the butter in cold water then chill and store in an airtight container. 

  • Use the butter in any way you please. Save and reserve the buttermilk for everything from biscuits to fried chicken to ice cream.

1 Comment

  1. Benny

    I have tried this and after 24 hours nothing happened. I added a bit more amazake and let it ferment longer now at 44 hours at ambient it is thickening up and smelling sour. I’m not sure if it is safe to use. How can I tell if the cream has spoiled in a way that isn’t safe to eat?


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