# Cultured Butter

- Language: en

## Ingredients

- 1 litre double or heavy cream
- 100 g natural live yoghurt
- salt (optional)

## Instructions

1. Mix the cream and yoghurt together in a bowl.
2. Cover with a clean cloth and leave at room temperature until thickened and pleasantly sour.
3. Chill for at least 4–5 hours, preferably overnight.
4. Churn using a stand mixer, hand churn, whisk or spoon until the butter separates from the buttermilk.
5. Drain and save the buttermilk.
6. Wash the butter thoroughly in ice-cold water, kneading and changing the water until it runs clear.
7. Salt to taste, shape and wrap in greaseproof paper.

## Equipment

- bowl
- clean cloth
- stand mixer
- hand churn
- whisk
- spoon
- greaseproof paper

## Tips

- Save the buttermilk for pancakes, baking, and marinades.
- Removing as much residual buttermilk as possible helps the butter keep for longer.
- Keep refrigerated, or freeze for longer storage.
- For compound butter, work roughly 20g finely chopped fresh herbs through the finished butter.
- Alternatively, cook it down into brown butter.

## Source

- Original video: https://www.instagram.com/reel/Db6HE90Ov-4/?igsh=ZzA1eDljYmZzZTQz
- Creator: Sam Cooper
- Recipe page: https://www.cliprecipe.com/recipe/6954181c-777d-45d8-ac83-533242ace554
- Extracted: 2026-08-15

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