Homemade cultured butter

Homemade cultured butter

Based on 9 ratings

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
1560
min.
Resting

Ingredients

Servings:-10+
500 ml cream (room temperature)
100 ml plain yogurt
ice cubes
Metric
Imperial

Utensils

  • plastic wrap
  • bowl
  • whisk
  • hand mixer with beaters
  • sieve
  • parchment paper
  • rubber spatula

Nutrition per serving

Cal
158
Protein
2g
Fat
16g
Carb
2g

Step 1/2

  • 500 ml cream
  • 100 ml plain yogurt
  • plastic wrap
  • bowl
  • whisk
  • hand mixer with beaters

Add cream and plain yogurt to a bowl, and mix until well combined. Cover with plastic wrap and leave at room temperature for 24 hrs. Refrigerate for approx. 2 hrs., then beat with a hand mixer until butter and buttermilk separate.

Step 2/2

  • ice cubes
  • sieve
  • bowl
  • parchment paper
  • rubber spatula

Strain buttermilk through a sieve. Add ice cubes and cold water to a large bowl to make an ice bath, and knead butter inside of it. Once the butter is compact, transfer to parchment paper and compress it into a small block or any other shape you like. Enjoy on bread or use for cooking and baking!