IMG_8257 (1)Sometime between stepping down as a chef, becoming a mom, and today, I’ve developed an “obsession” with wanting to cook/bake anything and everything I can from scratch. This passion has proven to be quite rewarding (not to mention healthy and economical!). Sourdough bread, yogurt, beer, jams, cheese, cured meats; you name it, I’m attempting to make it at home. I truthfully believe that if more families were to change their daily routines a little to allow for more real home cooking not only will they be happier and healthier but we could collectively start to decrease our carbon footprint, among other aspects that are damaging our environment. I do know, however, that our modern day lifestyles prevent most of us from enjoying the luxury of slow cooking- whether that be a home cooked meal or even just preparing an item from scratch instead of purchasing it from the store that has been manufactured for our convenience. But you’d be surprised at how easy some kitchen staples are! And omg, they taste SO much better than anything from a store. This simple cultured butter recipe is just that. It only takes 10 minutes of active time and the result is far more superior to any butter out there. Its creamier than “normal” butter, its tangier than butter, its buttier than butter!  I will never buy butter again.


Cultured Butter

Yields about 1 cup butter (and buttermilk!)


  • 1 pint good quality cream
  • ¼ cup whole milk plain yogurt (with cultures)
  • Salt, to taste


Combine cream and yogurt in a large jar or bowl and whisk well. Cover jar or bowl with a clean kitchen towel and let mixture sit in a warm area of your kitchen for 18 to 36 hours. It’s ready for step 2 when it’s thick and taste rich and tangy.

Seal the jar or cover bowl tightly with plastic wrap and refrigerate until it reaches 60 degrees, 1 to 2 hours


Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Make sure there is plenty of extra overhang of cheesecloth.

In the bowl of a food processor or mixer, add the thickened cream and mix on high until the yellow curds begin to separate from the buttermilk, 2 to 3 minutes.

Slowly pour the mixture into the cheesecloth lined strainer, separating the butter solids from the buttermilk. Let sit for 1 to 2 minutes, allowing buttermilk to drip through. Gather the ends of the cheesecloth up and around the butter and squeeze the butter to extract as much buttermilk as possible. Pour the buttermilk into a separate container and reserve for another use.

Place the butter in the empty bowl. Be sure to squeeze out all excess butter from the cheesecloth. “Wash” the butter by rinsing it 3-4 times under cold water, until the water runs clear. The butter will start to harden.

Place the butter on a clean towel and pat lightly to remove excess moisture. Knead a few times with your hands and pat dry again; this will help extend its storage life. Sprinkle the finished butter with salt and knead a few more times to combine.

The butter will last about a month in the refrigerator.

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