Cultured butter

Prep 10 min
Total 12 hours 10 min
Makes 1 cup



2 cups
35% cream
1/4 cup
gelatin-free plain 2% yogurt, with active cultures
1/2 tsp
flaked sea salt, preferably Maldon


  • STIR cream with yogurt in a medium bowl until combined. Cover with plastic wrap and let stand, at room temperature, until thickened and slightly sour, 12 to 18 hours.
  • WHISK cream mixture in a stand mixer on medium-low until the buttermilk separates from the butter, 7 to 8 min. Transfer to a fine-mesh strainer set over a large bowl and drain well, reserving buttermilk for another use. Rinse butter under cold running water. Use a spatula to fold and press remaining buttermilk and water out of butter. Transfer to a small bowl. Stir in salt. Use immediately or refrigerate, covered, up to 2 weeks.


Calories 93, Fat 10 g, Sodium 50 mg.
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