2-Ingredient Cultured Butter Recipe
Serves 2
20 mins prep
2880 mins Culturing
2898 mins total
This cultured butter recipe is made by fermenting cream with buttermilk before churning, creating a lightly cultured homemade butter with a clean, balanced flavor. The cream is briefly cultured, churned until it separates, then rinsed and shaped for serving or cooking.
Culture the Cream: In a clean mason jar, mix the heavy cream and buttermilk until fully combined. Cover the jar opening with cheesecloth and loosely secure the lid over it so air can circulate. Leave at room temperature for 48 hours in a spot out of direct sunlight.
pints heavy cream
cup buttermilk
Chill Before Whipping: Transfer the cultured cream to the refrigerator for about 1 hour. It should cool slightly to roughly 60 degrees before whipping.
Whip the Cream: Pour the cream into the bowl of a stand mixer along with the clotted cream, if using. Using the whisk attachment, whip on medium-high until it first becomes whipped cream, then continue whipping until the butter separates from the liquid. This takes about 7 to 8 minutes. Scrape down the sides of the bowl as needed.
oz clotted cream
Drain the Butter: Strain off the liquid using a fine mesh strainer and reserve it if desired. Gather the butter into cheesecloth, then rinse under cold water while squeezing to remove remaining liquid. Continue rinsing and squeezing until the water runs clear.
Season and Serve: Sprinkle the butter with flaky sea salt to taste. Serve with radishes, warm bread, or whatever you are craving.
flaky sea salt
