French Cultured Butter
This homemade cultured butter is made by fermenting heavy cream with live yogurt for a rich, slightly tangy flavor. The process also produces real buttermilk that’s perfect for baking.
Servings: 32 tablespoons
Calories: 203kcal
Equipment
- KitchenAid Stand Mixer
- Hand Mixer
- Fine mesh strainer (optional)
Ingredients
- ½ gallon heavy cream 36% butterfat preferred
- 3 oz plain live cultured yogurt
Instructions
This recipe yields about 1 pound of butter (32 tablespoons) plus approximately 1 quart of real buttermilk.
Culture the Cream
- In a large bowl, gently stir the yogurt into the heavy cream until combined. Do not whip or aerate.½ gallon heavy cream, 3 oz plain live cultured yogurt
- Cover and let sit at room temperature for 48 hours, until slightly thickened and lightly tangy.
Churn the Butter
- Pour the cultured cream into a stand mixer bowl.
- Mix on medium speed until the mixture separates into butter solids and liquid, about 10–15 minutes.
Separate the Buttermilk
- Pour off the liquid into a container and reserve. This is real cultured buttermilk.
Press Out Remaining Liquid
- Gather the butter solids and press with your hands or a spatula to remove as much remaining liquid as possible.
Wash the Butter
- Place the butter in a bowl of very cold water with ice cubes.
- Gently work the butter to release more buttermilk. Drain and repeat once more if needed, until the water runs mostly clear.
Shape and Store
- Divide into portions and shape as desired.
- Wrap in parchment or wax paper and store in a freezer bag. Freeze for long-term storage or refrigerate for immediate use.
Notes
- Use cream with enough fat: Heavy cream with at least 36% butterfat gives the best yield and churns more reliably.
- Check for live cultures: Your yogurt needs live active cultures or the cream will not ferment properly.
- Do not rush the culturing time: Letting the cream sit the full time helps build the flavor that makes cultured butter different from sweet cream butter.
- Wash until the water is mostly clear: This removes residual buttermilk and helps the butter keep better.
- Portion before freezing: Smaller wrapped portions are easier to thaw and use within a few days.
Nutrition
Calories: 203kcal | Carbohydrates: 2g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 17mg | Potassium: 60mg | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.1mg
