# Cultured Butter and Buttermilk

This recipe details how to make cultured butter and buttermilk from heavy cream and yogurt with live cultures.

- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 quarts heavy cream
- 0.33 cup plain unflavored yogurt with live cultures

## Instructions

1. Let the heavy cream and yogurt mixture sit at room temperature for 48 hours.
2. Chill the mixture in the refrigerator for a couple of hours before mixing.
3. Mix the cream until the butter separates from the buttermilk. This can be done in a KitchenAid mixer, food processor, or blender.
4. Strain the butter to separate it from the buttermilk using a fine strainer.
5. Rinse the butter in very cold water to remove as much buttermilk as possible.

## Equipment

- food processor
- blender
- KitchenAid mixer
- honey strainer
- refrigerator
- sink

## Tips

- Choose heavy cream with gellan gum over carrageenan if possible, as it helps the butter come together more quickly.
- After 48 hours at room temperature, chill the cream in the refrigerator for a couple of hours before mixing to speed up separation.
- Keep mixing past the whipped cream phase until the butter and buttermilk separate.
- Rinse the butter in very cold water to remove as much buttermilk as possible to extend its shelf life.
- To make butter soft and spreadable straight from the refrigerator, blend it with a little avocado oil.
- Freezing cultured butter makes live cultures dormant, not dead.

## Source

- Original video: https://www.tiktok.com/t/ZP89Lg97J/
- Recipe page: https://www.cliprecipe.com/recipe/641919b8-d3bb-4f81-88ce-3521253f77ef
- Extracted: 2026-02-06

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