Learn how to make homemade European-style cultured butter with a rich, tangy flavor and creamy texture using just a few simple ingredients. This easy cultured butter recipe brings bakery-quality results to your kitchen and is perfect for sourdough bread, baking, and everyday cooking.

Why isn’t my cream turning into butter?

You likely just need more time—keep whipping
Make sure you’re using heavy cream (at least 35% fat)
Cold cream takes longer; slightly cool room temp works faster

How do I know when it’s done?

It goes from whipped cream → grainy → butter solids + liquid (buttermilk)
You’ll see a clear separation and hear a sloshing sound

Why is my butter so soft?

It’s too warm or still has excess buttermilk
Rinse with cold water and knead to firm it up

Why does my butter spoil quickly?

You didn’t fully remove the buttermilk
– Wash and press it out thoroughly—this is key for shelf life

Do I have to rinse the butter?

Yes, if you want it to last longer
Leftover buttermilk causes faster spoilage

Can I salt it?

Absolutely—add ¼–½ tsp salt per stick (½ cup) or to taste
Salt also helps preserve it!!

What’s the liquid leftover?

That’s buttermilk—you can use it for super fluffy pancakes, southern biscuits, soft muffins… the possibilities are endless!

Cook with me!

Homemade European-style Cultured Butter

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Prep Time30

Fermenting time1

Total Time1 30

Ingredients

1 quart High-Quality Heavy Cream
4 tbsp. Plain Unsweetened Yogurt with Live Cultures or cultured buttermilk
Flaky Sea Salt

Instructions

Combine the heavy cream and yogurt in a large glass container. Secure the lid on tightly then shake vigorously to mix in the yogurt. Alternatively, you can whisk until smooth.
Set aside on your counter for at least 24 hours to 48+ hours. The longer it sits, the more tangy butter flavor you’ll have.
Store in the fridge for at least 1 hour before whipping.
Pour the cultured cream into the bowl of a stand mixer fitted with the whisk attachment. Use a spoon to get out every last drop of the good cream!
Whisk on LOW speed until thickens, then increase to Medium to beat until whipped cream.
Reduce speed to Medium-Low to beat until it looks like curdled butter.
Run a kitchen cloth under water, then ring out as much water as possible. Place over the stand mixer.
Reduce speed to LOW to mix until you hear water sloshing. That water is fresh buttermilk! Strain and pour into a glass container to store in the fridge for up to 1 week – this makes amazing fried chicken marinade, southern biscuits, pancakes, muffins & more!
The butter should be stuck to the whisk attachment. Remove with your fingers or a spatula to a large bowl.
Pour 1 cup of COLD water over the butter, then knead/press it against the side of the bowl for 10 seconds to help release any buttermilk. Pour out the cloudy water. This water is unusable. Repeat this wash & straining process 3-4 times, until the water runs clear.
At this point, you can add your favorite butter toppings, such as flaky salt. Fold in with a spatula.
Transfer the butter to parchment paper to keep in the fridge for up to 2 weeks, or store in a butter bell on the counter for 1 week.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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