Homemade cultured butter

Based on 10 ratings

Hugo

Editorial Assistant at Kitchen Stories

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
2 g
Fat
16 g
Carb
2 g
  • 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!