# French Butter

This recipe explains how to make french butter.

- Language: en

## Ingredients

- 40 % fat cream
- 4 tablespoons cultured buttermilk
- 1 cup plain yogurt
- 1 % salt

## Instructions

1. Pour the 40% fat cream into a glass bowl.
2. Add 4 tablespoons of cultured buttermilk.
3. Add 1 cup of plain yogurt.
4. Mix and let it at room temperature for 24 to 48 hours.
5. Whip it slowly at the beginning until the cream becomes thick.
6. Continue until we have perfect whipped cream.
7. Stop it now.
8. Clean it up.
9. Continue whipping it and the buttermilk is going to separate.
10. Pour it in the colander.
11. Make a nice mount with the butter and squeeze it.
12. Go to ice water.
13. To make the final butter, mix 1% of salt.
14. Give it a final bath and form it.

## Equipment

- kitchen tools
- equipment

## Tips

- European butter has a butterfat content of 82%-90%, while American butter only has a minimum of 80%.
- The cream in Europe is non-pasteurized and contains the bacteria necessary to create the tangy and nutty flavor, whereas all commercial creams are pasteurized in America.
- Fat of the cream is better.
- Yogurt NEEDS live and active cultures.

## Source

- Original video: https://www.facebook.com/watch/?ref=saved&v=1150367642785728
- Recipe page: https://www.cliprecipe.com/recipe/1f2f8228-b920-40b7-be22-f4a823337f61
- Extracted: 2025-04-26

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