Easy Homemade Cultured Butter and Buttermilk
Good Ol' Fashioned Buttermilk and Homemade Cultured Butter
  • 3 cups heavy cream
  • ¼ cup plain yogurt (full fat)
  • kosher salt (optional)
  • honey (optional)
  • 6 cups ice water
  • 32 oz mason jar with lid
  • cheese cloth (you can get this at home depot)
  1. First take your heavy cream and yogurt and pour into mason jar. Place lid on and give it a couple good shakes. Remove the lid and cover the jar with a dish cloth, store away somewhere warm ( (around 73 degrees or room temperature.... I used my closet).
  2. After cream has cultured about 18-24 hours later (you will know by stirring it with a spoon and having a thicker creamy consistency) taste to make sure yours hasn't gone sour! You'll know by the stanky sour smell (so far I have not had this problem, but it IS possible, rare, but possible). Let chill in the fridge for about 45 minutes before churning.
  3. Once chilled, pour into stand mixture (I use a splatter guard as that is when you'll know when the butter has separated from buttermilk... you can use anything such as plastic wrap). And begin to whisk on medium speed for the first couple minutes increasing to high once it thickens.
  4. You'll do this until the butter looks completely curdled and buttermilk is splattering everywhere (anywhere from 5-10 minutes)
  5. Once separated, pour into a bowl over a mesh strainer that is lined with cheese cloth. Pour slowly not to waste any buttermilk and then once the butter falls in, wrap it up good with the cheese cloth and give it some really good squeezes to get all the buttermilk out.
  6. Pour buttermilk into a glass jar, or wherever you plan on storing it.
  7. Next you'll want to remove all the butter from the cheese cloth (this gets a little messy) and place into a large bowl so you can give it an ice water bath to clean out all of the buttermilk (the more you fold the longer the shelf life the butter will have since you'll be making sure there is no buttermilk left in your actual butter).
  8. Pour about a cup of ice water at a time over your butter and fold and discard the cloudy water and then repeat this step about 5-6 times until water is clear
  9. Now is the time to add any flavor if you are flavoring (salt, honey, etc). Fold in flavors until it is all mixed in evenly.
  10. Place butter on a piece of parchment paper and roll into desired shape. I wanted to use it for baking so I thought it would be easier to mimic a block of butter so I could divide it into tablespoons when needed.
Recipe by My Lavender Blues at https://mylavenderblues.com/homemade-cultured-butter-and-buttermilk/