Go Back

Koji Cultured Butter


  • 2 cups heavy cream
  • 1 tablespoon koji


  • In a glass jar, mix together heavy cream and koji. Let sit at room temperature for 24 hr. Then drain the whipped cream and discard koji.
  • Pour the heavy cream into a food processor, and process until the butterfat separates from the buttermilk, about 10 min. Meanwhile, prepare an ice bath.
  • When the butter has formed into a ball, take it out and place it into the ice bath. Let it chill until firm, approximately 15 min. Wrap the butter into a couple of layers of cheesecloth and squeeze out as much liquid as you can. Refrigerate until needed.