There’s something satisfying about making something yourself that most people assume has to come from a store.

Homemade cultured butter is one of those things.

It sounds complicated, but it really isn’t. You simply let cream and yogurt sit for a day, whip it until it separates, rinse it, and suddenly you have rich, sweet butter that tastes completely different from what comes in a box.

I started making it because I was curious.

Now I make it because it tastes better.

And because sometimes slowing down enough to make something simple with your own hands feels good.

What is Cultured Butter?

Cultured butter is simply butter made from cream that has been lightly fermented before churning.

That small extra step creates:

richer flavor
slight sweetness
deeper butter taste
better spreadability
incredible flavor on bread

The best part?

Most of the work is in the waiting.

Print Recipe

Homemade Cultured Butter Recipe

Rich, creamy homemade cultured butter made with heavy cream and yogurt. A simple old-fashioned recipe that creates delicious butter and real buttermilk with very little hands on work.

Prep Time10

Cuisine: American

Keyword: cultured butter recipe, homemade cultured butter, homemade butter

Equipment

Mixer

Ingredients

6 cups heavy cream
2-3 Tablespoons plain cultured yogurt
Salt, to taste

Instructions

Mix cream and yogurt, add to large jar or bowl
Ferment 12-24 hours
Whip until butter separates
Save buttermilk
Rinse butter in cold water
Salt and shape

Here’s what the process looked like in my kitchen.

Extra Notes

How long does homemade butter last?
Stored in the refrigerator, homemade butter typically last 1-2 weeks. Rinsing well helps remove extra buttermilk and improves storage life.

Can I Salt the butter?
Absolutely. Add salt after rinsing and add as much or little as you prefer.

Why isn’t my butter separating?
Keep mixing. It often feels like it takes forever and then it separates very quickly.

What should cultured cream smell like?
The cream should smell slightly sweet and creamy with a slight cultured smell – not sour or unplesant.

Don’t throw away the buttermilk.
Save it for pancakes, biscuits, cakes, or other baking recipes. I’m using mine for a cake.

Do I need expensive equipment?
No. A stand mixer makes this easier, but hand mixers and food processors work too.

Does this taste like store bought butter?
Heck no. It’s way better than store bought, it’s richer, creamier, and fresher tasting.

I hope you give this a try. It’s so easy and your effort will be highly rewarded.

from my hearth to yours,
Becky

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