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–+ servings
homemade cultured butter in a butter crock with a piece of sourdough bread buttered and sitting next to it on a woode cutting board

Homemade Cultured Butter

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Prep Time 10 minutes
Cook Time 10 minutes
Culturing Time 2 days
Servings 1 pound
Calories 3254 kcal

Equipment

  • large mixing bowl
  • Clean kitchen towel or plastic wrap
  • Stand mixer with whisk attachment (or hand mixer or food processor)
  • Mesh sieve (optional)
  • Large bowl for ice water
  • rubber spatula
  • Parchment paper or butter crock for storage

Ingredients
  

  • 1 quart heavy cream not ultra-pasteurized for best results
  • 4 tablespoons plain Greek yogurt with live cultures
  • Sea salt to taste (optional)

Instructions
 

  • Combine the heavy cream and Greek yogurt in a large bowl. Stir until fully mixed. Cover and let sit at room temperature for 48 hours, or until thick like yogurt.
  • Pour the cultured cream into a stand mixer fitted with the whisk attachment. Mix on medium speed, increasing to high, until the butter separates from the buttermilk.
  • Drain off the buttermilk and reserve for baking if desired.
  • Transfer the butter to a bowl of ice water. Gently knead and rinse until the water runs clear, changing the water as needed.
  • Stir in sea salt if desired. Shape and wrap in parchment paper or store in a butter crock or airtight container in the refrigerator.

Nutrition

Calories: 3254kcalCarbohydrates: 29gProtein: 33gFat: 342gSaturated Fat: 218gPolyunsaturated Fat: 15gMonounsaturated Fat: 86gCholesterol: 1072mgSodium: 277mgPotassium: 984mgSugar: 30gVitamin A: 13914IUVitamin C: 6mgCalcium: 691mgIron: 1mg
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