# French Cultured Butter

Learn how to make cultured butter by fermenting cream with live cultures for a richer taste and silkier texture.

- Cuisine: French
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 4 pints heavy cream
- 6 Tbsp whole milk yogurt
- Flaky Sea Salt

## Instructions

1. In a large bowl, mix the cream and yogurt until fully combined.
2. Cover with a pot lid, not airtight, and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy.
3. Transfer to a stand mixer, churning in batches if needed. Whip on medium-high. It will first become whipped cream, keep going.
4. After about 7 to 8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
5. Strain off the buttermilk completely.
6. Transfer the butter to a bowl of ice-cold water. Knead and gently press the butter to release any remaining buttermilk.
7. Drain and repeat in a second ice bath until the water runs clear.
8. Transfer butter to cheesecloth and squeeze out all excess water.
9. Season generously with flaky sea salt, shape, wrap in parchment, and chill.

## Equipment

- large bowl
- pot lid
- stand mixer
- tea towel
- cheesecloth
- parchment paper

## Tips

- The fermentation process creates beneficial bacteria, making it easier to digest and richer in flavor.
- It has a lower moisture content, making it superior for baking and spreading.
- You may want to drape a tea towel around the bowl to prevent splatter when whipping.

## Source

- Original video: https://www.facebook.com/reel/2385905805189463/?mibextid=rS40aB7S9Ucbxw6v
- Recipe page: https://www.cliprecipe.com/recipe/297828a3-825c-463e-9c12-6f20d1233b39
- Extracted: 2026-02-28

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