Easy Homemade Cultured Butter

Step 1Place the cream in a small saucepan and heat it gently until it is lukewarm.

Step 2Remove 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).

Step 3In 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.

Step 4Pour 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.

Step 5After 5-10 minutes the butter will clump up and the buttermilk will separate. Tip: When the butter turns thick it helps to pour off the buttermilk as it will speed up the process.

Step 6Drape 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.

Step 7Place 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.

Step 8Sprinkle the butter with about ¹/₄ teaspoon of salt and knead through. Optionally, you can also add your favourite herbs to taste.

Step 9Taste and repeat until you’re happy with the taste of the butter. Eat on everything.

Step 10Store, in a covered container or jar, in the refrigerator for up to 2 weeks.