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Easy Homemade Cultured Butter

4.8 stars, average of 8 ratings

Easy Homemade Cultured ButterPin itFollow us 134.8k

Hey butter, butter, butter. Heeeeeeeey, butter!

Sorry. That has been stuck I my head ever since I made this butter and I really had to get it out.

Have you ever had fancy cultured butter? It’s rich and creamy but has a mysterious tang that is both indescribable and slightly addicting.

Cultured butter, true cultured butter, can be difficult and costly to make so this easy fake cultured butter is perfect, it really takes no effort and is delicious smothered on pretty much anything. Yes, anything. Spread on a slice of our keto bread, sirloin steak, add to your morning scrambled eggs, or roasted vegetables. Enjoy!

Fun facts: The earliest butter was made from goat and sheep's milk thousands of years ago, way before cows have been domesticated. Back then butter was usually clarified (milk solids removed) which helped preserve it for longer. Clarified butter, also known as ghee has been around for over three thousand years and has been utilised in Ayurveda as a therapeutic agent. Butter as we know it hasn't always been easy to make and required more than an hour to prepare. Have you seen how butter was made the Victorian way in the 1880s? Here's a video from National Heritage that's worth watching. If you have a spare 8 minutes, it's really entertaining and educational.😉

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Hands-on Overall

Serving size 1 tbsp

Allergy information for Easy Homemade Cultured Butter

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving, 1 tbsp)

Net carbs0.1 grams
Protein0.2 grams
Fat12 grams
Calories109 kcal

Calories from carbs 0%, protein 1%, fat 99%

Total carbs0.1 gramsFiber0 gramsSugars0.1 gramsSaturated fat7.6 gramsSodium149 mg(6% RDA)Magnesium1 mg(0% RDA)Potassium12 mg(1% EMR)

Ingredients (makes about 225 g/ 8 oz)

  • 500 ml heavy whipping cream (17 fl oz)
  • 2 tbsp full-fat Greek yoghurt (30 g/ 1.1 oz)
  • sea salt, up to 1 tsp or to taste
  • Optional: up to 1 tbsp of any dried herbs of choice

Instructions

  1. Place the cream in a small saucepan and heat it gently until it is lukewarm.
    Easy Homemade Cultured Butter
  2. Remove from the heat and stir the yoghurt in. (Note: It is essential that you use a good quality yoghurt here as you need the live cultures.) Place in a bowl and cover with a clean cloth. Sit out overnight (two nights if you want it extra tangy).
    Easy Homemade Cultured Butter
  3. In the morning check that it has thickened slightly and has a tangy flavour. Place in the fridge until chilled which makes the extraction process faster and easier.
    Easy Homemade Cultured Butter
  4. Pour into the bowl of your stand mixture and whisk on high. I STRONGLY recommend draping your mixer with a tea towel as this is going to get messy. The cream will whip as usual then start to separate.
  5. After 5-10 minutes the butter will clump up and the buttermilk will separate.
    Easy Homemade Cultured Butter
  6. Drape a strainer with a clean cloth and place over a large bowl. Strain the buttermilk out and retain for a different recipe (Have you tried our Keto Sourdough Baguettes yet?), wrapping the butter in the cloth and squeezing well.
    Easy Homemade Cultured Butter
  7. Place the butter into a bowl and cover with chilled water. Knead and squeeze butter under water, replacing the water a couple of times, until the water is clear.
    Easy Homemade Cultured Butter
  8. Sprinkle the butter with about 1/4 teaspoon of salt and knead through. Optionally, you can also add your favourite herbs to taste. Easy Homemade Cultured Butter
  9. Taste and repeat until you’re happy with the taste of the butter. Eat on everything.
    Easy Homemade Cultured Butter
  10. Store, in a covered container or jar, in the refrigerator for up to 2 weeks.
    Easy Homemade Cultured Butter

Ingredient nutritional breakdown (per serving, 1 tbsp)

Net carbsProteinFatCalories
Heavy whipping cream (split to make butter)
0 g0 g11.9 g107 kcal
Yogurt, plain (full-fat, Greek style, 5% fat)
0.1 g0.2 g0.1 g2 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 tbsp
0.1 g0.2 g12 g109 kcal

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

Hi
The original recipe doesn’t contain all the ingredients in the app. It just says 250 gr offbutter. But when you open the blog, then you can see the ingredients. Hope you can fix this, then I can use the option to put everything in the basket to go shopping 😊 Thanx for all the wonderful recipes

Reply

Hi Selma, that is correct. I wish it was simple to change but I will explain the issue. The reason the recipe in the KetoDiet App only shows "butter" (also same as listed at the end of this blog post) is that it is used to calculate the nutrition facts. The actual ingredients (heavy cream and yogurt) cannot be used to calculate nutrition facts as part of the ingredients (in the form of whey) are wasted (not used) and therefore they are not included in the calculation.
I can see your point however, and appreciate your feedback! Years ago when we first released the app, we had no plans for having the advanced features we have now many years later. In order to properly account for ingredients used in the actual recipe vs ingredients used to calculate the nutrition facts,  significant changes, mostly internal will need to be made in the app.

Reply

I don’t have a stand mixer. Will a hand mixer work ok?  Assuming it will. Gotta try this!

Reply

Absolutely! A hand mixer will work just fine 😊

Reply

This looks so good, I've been wanting to try making my own butter for a while now, this is the nudge I need! 😊

Reply

I will be making a batch with thyme this weekend! 😊

Reply