# Cultured Butter

- Servings: 1 batch
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 0.5 gallon heavy cream
- 1/3 cup plain greek yogurt

## Instructions

1. Pour the heavy cream into a stand mixer bowl and add the yogurt.
2. Whisk the mixture until well combined.
3. Cover the bowl to prevent contaminants and let it sit at room temperature for 48 hours.
4. Whip the mixture in the stand mixer until the butter and buttermilk separate.
5. Strain the mixture using a strainer, cheesecloth, or nut milk bag to separate the butter from the buttermilk.
6. Transfer the butter into a bowl of very cold water and massage it to remove excess buttermilk.
7. Strain the water and repeat the rinsing process in clean water two or three times until the water runs clear.
8. Press the butter into molds and freeze, or store in the refrigerator.

## Equipment

- stand mixer
- strainer
- bowl
- molds

## Tips

- Both the cream and yogurt used must be pasteurized.
- You can mix by hand with a whisk or by shaking in a large jar if you do not have a stand mixer.
- Cover your mixer when whipping to prevent splattering.
- Buttermilk can be saved and used in baking, such as for biscuits.
- Salt or herbs can be added to the butter after rinsing.
- Rinsing the butter in cold water extends its shelf life in the refrigerator.

## Source

- Original video: https://www.facebook.com/share/v/1DoHD7Cb64/
- Creator: The Zen Hen and The Honey Bee Farm
- Recipe page: https://www.cliprecipe.com/recipe/0e394e4a-7abd-4d01-b25f-f878322a56c2
- Extracted: 2026-09-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt