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cultured butter

Homemade Cultured Butter

An easy recipe for making homemade cultured butter.

Course Condiment
Cuisine American
Keyword butter, cultured butter, homemade, homemade butter
Prep Time 20 minutes
Culturing time 8 hours
Total Time 8 hours 20 minutes
Servings 20

Ingredients

  • 16 ounces heavy cream (2 cups)
  • 2 tbsp yogurt (with live cultures)
  • 1/2 tsp kosher salt

Instructions

  1. In a medium bowl, whisk together the cream and the yogurt. Cover it and let it sit in a warm (70-75 degrees) place for approximately 8 hours. The mixture should look foamy on top and have a pleasant yogurt smell.

  2. Place the mixture into the mixing bowl of an electric stand mixer. Cover the mixing bowl with a towel (this is important because buttermilk will fly everywhere). Mix the cream mixture on high speed until it forms a ball of firm butter, surrounded by buttermilk. Gently pour off the buttermilk and reserve for other uses.

  3. Place the butter ball into a cheesecloth and squeeze out as much additional liquid as possible. Then place the ball of butter in a bowl of ice water and swish it around until the water is cloudy. Change the water, swish it around again, and repeat until the water is clear. Gently knead the salt into the ball of butter.

  4. To use a butter mold: Soak the mold in ice water for approximately an hour. Remove it from the water and cover it generously with oil (peanut oil or canola oil is fine). Place the mold in the refrigerator for 30 minutes. Then press the softened butter into the mold. Return the mold to the refrigerator and chill for at least 2 hours before unmolding it. Store butter in the refrigerator for up to two weeks.