top of page

Cultured Butter

I already have a foolproof recipe on my website for homemade butter, and it works really well. However, you will see that may have seen “Cultured Butter”on some restaurant menus. So, I thought it would be fun to add a recipe for that too. The addition of a culturing agent gives a delicious tang to the butter, and there are few things better than just eating it smothered on a piece of toasted sourdough.

Simon Majumdar's Cultured Butter with two pieces of cultured buttered bread.

Cultured Butter Recipe

(Makes approximately 2 sticks)




  • 5 Cups Organic Cream

  • 1/3 Cup Whole Milk Yogurt/Buttermilk or Kefir

  • Salt (Optional)

  • Iced Water





  • Large glass container

  • Cheesecloth

  • Colander

  • Stand Mixer (or blender)

  • Parchment Paper




  • Place the organic cream into the glass container.

  • Add your culturing agent like yogurt, buttermilk, Kefir, etc.

  • Stir well to mix the two together.

  • Cover the container with a layer of cheesecloth.

  • Leave for 48 hours in a warm place.

  • After 48 hours, pour all the contents of the container into the bowl of your stand mixer.

  • Using the whisk attachment, whisk the contents at a medium speed.

  • After 4 or 5 minutes you will see the cream begin to break into two parts, the butter solids and the butter milk.

  • Place a colander over a bowl and line with more cheesecloth.

  • Strain the contents of the bowl. (You can keep the buttermilk residue for baking or to soak chicken to fry.)

  • Wrap the butter solids tightly in the cheesecloth and squeeze hard to remove as much excess buttermilk as possible.

  • Remove the butter (which should be a tight ball by now) from cheesecloth and lower into the iced water. Work it with your hands until the remainder of the buttermilk is gone.

  • I like to salt half of my butter and leave half unsalted. It is up to you. If you want to salt it, sprinkle with a ½ teaspoon of salt and knead it into the butter.

  • Place two layers of parchment paper on a cutting board.

  • Place the butter on the parchment paper and wrap into a rough rectangle.



bottom of page