Cultured Butter

Cultured Butter

Adapted from The Kitchn


1 pint organic, unpasteurized heavy cream or whipping cream

2 tablespoons yogurt

1/4 teaspoon sea salt (optional)


1. Whisk together the cream and yogurt in a bowl. Cover with a clean towel and let sit on the counter for 12 hours. Check to see if the mixture has thickened to a sour cream-like consistency and has formed bubbles on the top. If so, it's ready. If not, give it some more time. When it's ready, place it in the refrigerator to chill for an hour.

2. Bring the mixture to room temperature for an hour. This helps it separate into pieces faster. Then place in the bowl of a blender. At low speed, blend the cream-yogurt mixture for a minute or two until it it forms into chunks. That's your butter. 

3. Let the butter chunks separate from the liquid, which is buttermilk. At that point, pour off the buttermilk for another use. 

4. Add enough cold water to the butter in the blender bowl just to cover. Now you're washing the butter. Pulse three times. The water will be cloudy. Pour it off. Repeat two or more times until the water is relatively clear. Make sure you remove all the water.

5. Add salt now if you want. Pulse again a few times to make sure it's well mixed. Taste to see if you need to add more salt.

6. Scoop out the butter and place it in a bowl, covered with plastic wrap and refrigerate--or shape it into a log using plastic wrap and refrigerate. It should be good for a few weeks. It can also be frozen for up to three months.

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