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Fermented milk from France
Cream, or in many countries whole soured milk, is soured by lactic bacteria and then churned until butter grains separate from the buttermilk. Dairies pasteurise the cream, add a culture and hold it through a set temperature programme for 12–15 hours before churning.
| Cream, or raw whole milk left to sour | [tp-butter][fao-tmp-iii] |
| Lactic culture (dairies), or the milk's own bacteria (households) | Dairies add an acid-producing bacteria culture; the sources do not name its species[tp-butter][fao-tmp-iii] |
| Salt (optional) | Butter may be unsalted, salted or extra-salted[tp-butter] |
| Starter | defined culture (dairies); spontaneous souring (traditional) |
Total time across the recorded steps: 12 h – 15 h
What changes: The cream is heated to kill unwanted microbes before the culture goes in
Traditional butter skips this step and uses raw milk or cream soured overnight. Output: pasteurised cream.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cream, or in many countries whole soured milk, is soured by lactic bacteria and then churned until butter grains separate from the buttermilk. Dairies pasteurise the cream, add a culture and hold it through a set temperature programme for 12–15 hours before churning. Made in 4 steps over 12 h – 15 h. The longest step, sour and ripen the cream with a culture, takes 12–15 h (Tetra Pak) and runs at 6–21 °C (Tetra Pak). Lactococcus lactis does most of the fermenting.
| Main step | 12–15 hReported[tp-butter] | Sour and ripen the cream with a culture |
|---|---|---|
| Temperature | 6–21 °CReported[tp-butter] | Sour and ripen the cream with a culture |
Cultured butter is churned from cream or milk that lactic bacteria have soured first, while sweet-cream butter is churned from fresh cream. In the NIZO method dairies churn sweet cream and add culture and lactic acid to the butter afterwards.
Dairies pasteurise the cream at 85 °C or more before adding the culture. Traditional butter from raw soured milk is not heated. FAO notes that in small workshops the milk is sometimes of very poor quality and has curdled before the cream could rise, so the butter is made from the soured milk. Raw milk and cream may contain harmful bacteria that cause food poisoning, says Food Standards Scotland.
Every number is labelled with how it is known. How this atlas is made
FAO suggests butter began when nomads carrying sour milk found that hours of shaking on an animal's back split it into two phases. Churning soured milk is still the most widespread traditional method in the developing world.
