5 Ingredients or Fewer

Homemade Cultured Butter

March 21, 2012
3 Ratings
Photo by Ashley Rodriguez
Author Notes

A sweet and slightly tangy butter made at home. —Ashley Rodriguez

  • Makes 7 oz
Ingredients
  • 1 pint heavy cream
  • 2 tablespoons plain whole milk yogurt
  • 1/4 teaspoon sea salt
In This Recipe
Directions
  1. Try to find ingredients that do not have additives or stabilizers. Pour the cream into a jar or bowl. Add 2 tablespoons yogurt. Stir gently until well combined then cover. Set the bowl in a warm (around 70*) spot. Leave it out for at least a couple of hours. Check it often and test for flavor. You want it to have a nice sour flavor but the intensity is up to you. Beat the cream with a stand mixer or hand held until the buttermilk separates from the fat. Alternately you can place in a jar and shake firmly. Either mixing method will take quite a bit of time. As the butter separates from the buttermilk our off the liquid (save it for tomorrow’s pancakes) and continue to beat getting out as much of the buttermilk as you can. When most of the buttermilk has been released add ½ cup very cold water and continue to mix on low. Pour off the liquid and repeat until it’s nearly clear. While still in the bowl knead the butter by hand as you would bread dough. Pour off any remaining liquid as it accumulates. Knead in the salt. Taste and add more if desired. At this point your butter is ready to use. I recommend reserving this special butter to be used to slather on toast and as a finishing ingredient where you’ll really be able to enjoy the flavor. It can be used in baking although the liquid content is different than conventional butter.

See what other Food52ers are saying.

  • GourMel
    GourMel
  • maryvelasquez
    maryvelasquez
  • daisybrain
    daisybrain
  • StefaniH
    StefaniH
Author of Date Night In (2015) and creator of the blog, Not Without Salt.

10 Reviews

bigyin59 April 17, 2020
Since my last post I have found if you put a little sour cream in the mix like somebody has advised and leave in a warm place for a minimum of 48h it makes a lovely flavour especially if making during the Summer when left in direct sunlight (keep an eye for any spoilage) and wait for the bacillus to make the cream nice and firm,this way you get great buttermilk as well.
 
R S. June 23, 2017
I also allow the cream to culture for at least overnight. This butter is so very good and easy to make that it has now become a staple in my kitchen. Everyone should use a butter bell to store it in. Tres Bien!
 
bigyin59 April 16, 2017
I allow my cream to culture for at least 48hours before churning I find the flavour much more pronounced but subtle "don't last long"
 
GourMel December 18, 2015
Would it be terrible to use low fat greek yogurt?
 
Julie January 19, 2015
Cultured butter is even better with active sour cream cultures instead of yogurt. Creme fraiche or buttermilk will also work, as long as the cultures are active. Unlike yogurt, the cream cultures produce diacetyl, the delicious, natural flavor component that tastes like butter. More butter-y butter, yum!
 
maryvelasquez February 22, 2013
I think I whipped when I should have beaten.
 
nycook May 14, 2012
About how long is "quite a bit of time" as stated in the instructions? I've been beating for about20-25 minutes and nothing yet. How long does this take? I am so excited to taste this, I'm impatient!
 
impeesa April 16, 2012
I make butter once a week for my family, i wouldnt say its cost effective but its certainly feels good, cultured butter is a lot of fun to make too, next step... butter stamp!!
 
daisybrain April 12, 2012
As we were kneading our butter my friend asked, "Should it feel so silky?". Yum. We will be doing this again.
 
StefaniH April 11, 2012
I just finished making this! Now I feel like I've done something incredible even though our ancestors made butter all the time. My great, great, great grandmother would think I'm crazy for being so excited over something like this! lol