Homemade Cultured Butter

    Cultured butter adds a rich, slightly tangy dimension to any dish. It's incredibly easy to make and easy to customize. I like to add honey, salt or herbs to the finished product. You would also end up with buttermilk as a by-product of making butter, which you can use for baking or breading.


    Washington, United States
    1 person made this


    • 2 cups heavy cream
    • 3 tablespoons plain yogurt (you can substitute any dairy with live cultures, such as buttermilk or kefir)
    • 1/4 salt (optional)


    1. Pour heavy cream and yogurt (or cultured dairy) in a bowl. Stir gently until combined. Be careful not to whip the cream.
    2. Cover the bowl with a light cloth and leave at room temperature for 12-24 hours until thickened.
    3. Pour the mixture into a food processor. Blend for several minutes until you see yellow, solid clumps form. That's your butter! The white liquid is buttermilk and can be saved for future use.
    4. Scoop the butter into a small bowl and knead together to form a big clump.
    5. Keep pressing the butter while running cold water over it to wash out the excess buttermilk. When the water runs clear, your butter is ready.
    6. Drain the water from the bowl and mix in any flavoring you like. Add salt (optional) to extend its shelf-life.
    7. Wrap the butter in parchment paper or plastic wrap. Use within two weeks.


    This recipe makes one cup of butter.

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