• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooks and Kid
  • About
  • Recipes
    • Recipe Index
  • Debt Free
    • Our Journey
    • Debt Free Scream
    • Money Saving Tips for Groceries
  • Contact
  • Spotlight
  • Travel

Cultured Butter

November 30, 2015 by Cooks and Kid

cultured butter

I love butter and unfortunately my cholesterol count shows it. We had the opportunity to have some really good butter while in France. Good butter is starting to infiltrate the States, but it still isn’t the norm  yet.  A few dairies are making cultured butter: Vermont Creamery, Plugar, and Organic Valley are all very good but not quite what we had in France. France takes its butter, like all food, very seriously. French butter usually is made locally to the region you are in. It is more than likely made from raw milk. Grass fed raw cream butter has the most nutrients because it has not been pasteurized or homogenized. With raw milk the milk and cream is allowed to separate and the cream is skimmed off the top. Depending on the state or country you are in you may have access to grass fed raw milk and I recommend using it to make butter if you can.

jumpbutton

Making homemade cultured butter may not be economical if you just want some all purpose butter. If you want great tasting butter for bread, pancakes, sandwiches, and baking it is totally worth making your own because of the taste. Here in Georgia you can’t get raw milk for human consumption. The best I can do is grass fed cream and yogurt from a local provider. You will see a noticeable difference using grass fed cream as well. The butter will be much more yellow than if you were to use regular heavy cream. I’ve found the best provider in my area, Atlanta Fresh Creamery has the best cream and whole milk yogurt for making cultured butter. We try to support local companies as much as we can. Local is usually a hundred times better so why wouldn’t you want to?

cultured butter

The process of making the butter is pretty simple; it’s just a bit of waiting. Once you have the butter you’ll also have left over buttermilk to do with what you want. You could make biscuits, pancakes, etc… or freeze it for future use.

cultured butter

Here are the steps (recipe follows):

Combine cream and yogurt in a large bowl and whisk just until smooth.

cultured butter
 
Cover with a kitchen towel. Let the mixture sit in a warm area of the kitchen for about 24 hours or more. I’ve found that if you let it sit longer the tangier it will be.
 
After 24 hours taste the mixture. It should already taste like butter!
 
Chill mixture for 1 to 2 hours. You want the mixture to be about 60ºF. If it’s too cold allow to come up to temp.
 
Using a stand mixer pour the mixture into the mixing bowl.
cultured butter
 
Cover the outside of the mixer with plastic wrap as the mixture will splatter once it separates.
 
Using a wire whip attachment start on low and increase the speed to high.
 
The mixing process does not take long, 3 to 5 minutes.
 
It will go from whipped cream to stiff whipped cream to butter and buttermilk.
 
Once it “breaks” (the point where the buttermilk and butter separate) you will know. The mixture will start to splatter and slosh in the bowl. You will see the bright yellow butter has separated from the butter milk.
 cultured butter
Drain into a fine mesh sieve lined with cheese cloth into a bowl.  With a rubber spatula squeeze as much buttermilk as you can out of the butter.
  
Do what you want with the buttermilk (drink it, make biscuits, pancakes, etc…)
 cultured butter
Transfer the butter to a bowl of ice water and rinse.
 
Knead the butter as you rinse. Do this 4 to 6 times until the water is clear. This is to get the residual buttermilk out of the butter fat. The butter will spoil much quicker if you skip this step. *At this point you can knead in the salt if you are making salted butter.
cultured butter
 
Remove from ice water and dry with paper towels or butter muslin. Get the butter as dry as possible.
 
Shape and wrap butter in parchment paper and refrigerate.
 
Note: While wrapped in the parchment paper I use a sushi mat to shape into a log then I flatten in to a more cube shape with the back and side of large knife. You can use molds also.
Store in the refrigerator or freeze.
cultured butter

Cultured Butter

  • Servings: Makes about 3/4lb
  • Time: 24-48hrs inactive plus 1hr active
  • Difficulty: medium
  • Print

32 oz  Heavy Cream (preferably grass fed with a high milk fat content)
1/2 cup Whole Milk Greek Yogurt (grass fed if possible)
Sea Salt to taste (optional)

Instructions:

Combine cream and yogurt in a large bowl with a whisk just until smooth.
Cover with a kitchen towel. Let the mixture sit in a warm area of the kitchen for about 24 hours.
After 24 hours taste the mixture. It should already taste like butter!
Chill mixture for 1 to 2 hours. You want the mixture to be about 60ºF. If it’s too cold allow to come up to temp.
Using a stand mixer pour the mixture into the mixing bowl.
Cover the outside of the mixer with plastic wrap as the mixture will splatter.
Using a wire whip attachment start on low and increase the speed to high.
The mixing process does not take long, 3 to 5 minutes.
It will go from whipped cream to stiff whipped cream to butter and butter milk.
Once it “breaks” (the point where the buttermilk and butter separate) you will know. The mixture will start to splatter in the bowl. You will see the bright yellow butter has separated from the butter milk.
Drain into a fine mesh sieve lined with cheese cloth into a bowl.  With a rubber spatula squeeze as much buttermilk as you can out of the butter.
Do what you want with the buttermilk (drink it, make biscuits, pancakes, etc…)
Transfer the butter to a bowl of ice water and rinse.
Knead the butter as you rinse. Do this 4 to 6 times until the water is clear.
*At this point you can knead in the salt if you are making salted butter.
Remove from ice water and dry with paper towels or butter muslin. Get as dry as possible.
Shape and wrap butter in parchment paper and refrigerate.
Note: While wrapped in the parchment paper I use a sushi mat to shape into a log then I flatten in to a more cube shape with the back and side of large knife.
Store in the refrigerator or freeze.
 

Share the post "Cultured Butter"

  • Facebook
  • X
  • Click to share on Yummly (Opens in new window) Yummly

Like this:

Like Loading...

Filed Under: Savory Tagged With: Butter, cooking, cream, cultured, food, grass fed, greek yogurt, recipe, recipes

Previous Post: « Pecan Date Tarts
Next Post: Crème Fraîche Fettuccine with Roasted Vegetables »

Reader Interactions

Trackbacks

  1. Paris Meets Parma Sandwich says:
    August 7, 2016 at 12:58 pm

    […] 1/2 of Baguette 4oz Proscuitto Di Parma sliced thin Parmigiano Reggiano shaved Good European style unsalted Butter – see our recipe here […]

  2. Whole Wheat Banana Bread with Toasted Coconut - by Cooks and Kid says:
    May 10, 2017 at 6:04 am

    […] it for chocolate chips (if you do like it sweet and decadent). Slather some softened butter (our cultured butter) on a slice and enjoy with a strong cup of coffee. To me that is what banana bread for breakfast […]

  3. Paris Meets Parma Sandwich - Recipe by Cooks and Kid says:
    May 24, 2017 at 8:38 am

    […] This “le sandwich” was inspired by what we had when in the City of Light. We put our spin on it of course. It is very hard to find country ham in this country. What’s the next best thing? Prosciutto Di Parma is, for sure. There’s not much to this sandwich but it’s very good. Parisian sandwiches are fairly simple: bread (une baguette), ham (du jambon), good butter (du beurre),  and cheese (du fromage). Our twist on it is that we used Italian meat and cheese. We used Prosciutto Di Parma and Parmigiano Reggiano. We also used some good European style cultured butter (Organic Valley, Plugar, or Vermont Creamery is good if you can’t make your own). I prefer to use homemade cultured butter when I have the time (homemade cultured butter recipe here!). […]

Primary Sidebar

About US

We are Phil, Dominique and Isaac (The Cook's). We used to eat in because we had to, now we eat in because we love to. Read More…

Follow Us!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

More Recent Posts

Coconut Rice Pudding with Mango

New Orleans

Curry meatballs served with rice

Curry Meatballs

Subscribe to Blog via Email

Enter your email address to subscribe to Cooks & Kid and receive notifications of new posts by email. ⇩ ⇩ ⇩

Join 255 other subscribers

Recent Posts

  • Food Travel a.k.a Food Tourism
  • Coconut Rice Pudding with Mango
  • New Orleans
  • Curry Meatballs
  • Short Ribs with lots of Black Pepper and Onions

Recent Comments

  • Sazon Rice Pilaf on Recipes
  • Pecan Date Tarts - Recipe by Cooks and Kid on Recipes
  • Gorgonzola Stuffed Artichokes - Recipe by Cooks and Kid on Recipes
  • Blistered Long Beans - Cooks and Kid on Recipes
  • Instant Pot Curry Beef Stew - recipe by Cooks and Kid on Recipes

Categories

Archives

Savory

Curry meatballs served with rice

Curry Meatballs

Short Ribs with lots of Black Pepper and Onions

Salt and Pepper Wings

Salt and Pepper Chicken Wings

Coconut Rice

Coconut Rice with Crispy Ginger and Garlic

Kielbasa Stew

Kielbasa, Cabbage and Potato Stew

blistered Long beans

Blistered Long Beans

Sambal Chicken

Grilled Sambal Chicken

Corn Salad

Grilled Corn, Tomato and Jalapeno Salad

More Savory Dishes!

Meat

Curry meatballs served with rice

Curry Meatballs

Short Ribs with lots of Black Pepper and Onions

Salt and Pepper Wings

Salt and Pepper Chicken Wings

Kielbasa Stew

Kielbasa, Cabbage and Potato Stew

Sambal Chicken

Grilled Sambal Chicken

White Pizza

White Pizza with Sausage, Fennel, and Onions

Slow Grilled Lamb with Spicy Salsa Verde

Sticky Chicken Wings

Sticky Wings

Noodles

Pi Fasacc Pasta with Peas and Pancetta

Pi Fasacc Pasta with Peas and Pancetta

Spicy Pork and Udon Stir Fry

Spicy Pork and Udon Stir Fry

curry noodles

Curry Veggies and Rice Noodles

Marinated Kale with Buckwheat Noodles

Marinated Kale with Buckwheat Noodles

Rice

Coconut Rice

Coconut Rice with Crispy Ginger and Garlic

Spam Onigirazu

Spam Onigirazu

Coconut Rice with Okra and Bacon

Coconut Rice with Okra and Bacon

Herb Fried Rice

Herb Fried Rice

bowl of sazon rice pilaf

Sazon Rice Pilaf

Pasta

Pi Fasacc Pasta with Peas and Pancetta

Pi Fasacc Pasta with Peas and Pancetta

Pasta with Guanciale and Greens

Pasta with Guanciale and Greens

Linguine with Shrimp and Tomatoes

Linguine with Shrimp and Tomatoes

Thyme Spaghetti Carbonara

Thyme Spaghetti Carbonara

ramps

Ramps – Pickles and Pesto

bucatini amatriciana

Bucatini with Amatriciana

orecchiette with chinese broccoli and sausage

Pasta with Chinese Broccoli and Sausage

Crème Fraîche Fettuccine with Roasted Vegetables

Salads

Corn Salad

Grilled Corn, Tomato and Jalapeno Salad

Celery Salad

Celery Salad with Pecans and Pecorino

Crunchy Kale Salad

Radicchio Salad

Radicchio and Satsuma Orange Salad

Apple Slaw

Apple Cabbage Slaw

Green Quinoa Salad

Green Veggie Quinoa Salad

BLT Salad

BLT Salad with Green Goddess Dressing

panzanella salad

Panzanella Salad

Sweets

Coconut Rice Pudding with Mango

Coquito

Coquito (Coconut Eggnog)

Fig Cake

Fig Custard Cake

Toffee Bars

Pecan and Sea Salt Toffee Bars

Apple Frangipane Tarts

Apple Frangipane Tarts

Apple Butter

Slow Cooker Apple Butter

Peach Galette

Bourbon Vanilla Peach Galette

Whole Wheat Banana Bread with Toasted Coconut

Whole Wheat Banana Bread with Toasted Coconut

More Sweets!

Misc.

Getaria Spain

Food Travel a.k.a Food Tourism

Feel Good Tea

Feel Good Tea

Smoothies

Breakfast Smoothies (Vegan and Non-Vegan)

We’re On Yummly!

Copyright © 2025 Cooks and Kid on the Foodie Pro Theme

Copyright © 2023 Cooks and Kid
%d