Larder Love

The best preserving recipes plus easy cooking and baking too

  • ALL RECIPES
    • PRESERVES & LARDER
    • COOKING & BAKING
    • COLLECTIONS & CUISINES
  • TIPS & TRICKS
    • HOME HINTS
  • MY COOKBOOKS
  • ABOUT
    • CONTACT ME
    • PRIVACY
Home » Spreads » Homemade Butter And Cultured Butter + video

Homemade Butter And Cultured Butter + video

Author: Karon Grieve Published : February 2021

Recipe
homemade butter pin image
homemade butter pin image
homemade butter pin image

Making your own rich and creamy homemade butter with only 1 ingredient (!) is so easy you’ll wonder why you never tried it before. Now if you want to make that butter even more special make proper old-fashioned cultured butter for that classic tang and fabulous flavour.

homemade butter with toast, marmalade and tea

When you tell people that you often make your own butter they tend to scoff and say ‘why not just buy the stuff’.

Well, like most things you make yourself homemade butter just tastes better and it actually works out cheaper than store-bought butter.

The reason it’s cheaper is that you get the benefit of having that wonderful buttermilk as a by-product of this whole homemade butter scenario, result!

scooping butter out of small bowl with knife

What is the difference between butter and cultured butter?

If you use just cream and whisk into submission and eventually butter that is simple one-ingredient butter.

However, if you add a spoonful of live yogurt to the cream and let it sit overnight at room temperature it will make the cream just slightly sour.

This gives it some beneficial bacteria (think all those Yakult adverts and a healthy gut etc) and this is what makes cultured butter.

Way back in history all butter would be classed as cultured butter. In that, the creamy milk was just slightly soured before churning it into butter.

Why? Because to make it worthwhile to bring out your butter churn you needed quite a lot of creamy milk and this could take a couple of milkings from the family cow.

putting salt into the butter on board

Why make cultured butter?

Because it tastes great with that slight tang to it. It’s good for you too. It is hardly any extra effort just adding a spoonful of yogurt and leaving the cream overnight.

Accidental butter

I’m sure many of you have had this happen when you are whipping cream in the food mixer and get distracted.

Next thing you know your lovely peaks of fluffy whipped cream have turned into something that looks like scrambled eggs.

Oops, you’ve just accidentally made your first homemade butter, or very nearly!

ingredients for making butter

Ingredients for making homemade butter

For simple homemade butter you just need 1 ingredient, double/thickened cream. That’s it.

Throw in a little salt for taste and to make it last a bit longer and that’s the entire ingredient list.

Ingredients for cultured butter

Double cream/thickened cream and a spoonful of plain live yogurt. And that salt if you fancy.

drying buttter on wooden board

How to make homemade cultured butter

  • Mix the cream with the yogurt and let it sit in a jar in the kitchen (not the fridge) overnight
  • Pour this into your food mixer and let it whip right past the usual whipped cream stage till you get that scrambled egg look and a big clump of golden yellow butter is attached to your beaters and a pool of liquid is at the bottom of the bowl.
  • This is buttermilk, do not throw this out as it is invaluable for cooking and baking and you are going to get more of it very soon.
  • Line a sieve with cheesecloth/muslin and drop in the butter, pull up the sides of the cloth and squeeze out as much buttermilk as you can.
  • Now take the butter out and press it onto a wooden board squishing as much of that liquid out of it as possible. Fold it on to itself and keep squishing. Then pat the butter dry with a clean piece of muslin.
  • The more liquid you can get out of your homemade butter the longer it will last.
  • Now add some good quality sea salt (I used Malden Salt) if you want a salted butter. The salt doesn’t just add flavour it will also help to extend the life of your butter.
  • Pat the butter into the shape you want wither with old-fashioned butter pats as I have or just press it into a bowl or jar.
block of finished butter on board

Making basic homemade butter

Forget the yogurt but make sure that your double cream is at room temperature and not straight from the fridge.

Your cream should be at 20C/68F for best results. The butter will come together much quicker and be easier to work with.

Follow the rest of the steps listed above.

How much butter does this make?

I used 600ml of double cream and a teaspoon of yogurt and I got approximately 250g of butter. That’s the size of the average pack of butter in the shops here in the UK.

I made mine into two bars of butter and froze one right away.

butter with coffee pot and croissants

How long does homemade butter keep?

It will keep in the fridge for up to 2 weeks and of course you can freeze homemade butter just like any other butter for up to 3 months.

How to use homemade butter

You just use this butter like any other. Spread it on your toast, slather it on to a baked potato.

Use it for cooking and baking.

homemade butter curld on plate with tea behind

How to make butter curls

Like the fancy curls of butter that used to be The Thing back in the day when I would go for high tea with my parents back in my youth. Those dainty scrolls of butter on the tiny shilled dish would fascinate me.

Luckily it is super easy to make butter curls. Simply freeze the butter first then using a small knife with a serrated blade run the knife along the top of the butter from one end to the other.

You want to just dig the knife into the butter about 1mm and drag it along the top of the butter block.

It takes a couple of tries then you will get the knack and have delightful butter curls that look so pretty on a tea table.

Flavoured butter

You can add extra flavours to your butter with herbs, spices and more. Check out my homemade pesto butter. Just remember when you make flavoured butters to label them clearly in the freezer.

Check out my super delicious recipe for pesto butter that goes perfectly with everything from steaks to ‘garlic’ bread.

Buttermilk

Remember that buttermilk you saved from making your butter? Well put that in a jar in the fridge. I got about half a cup of buttermilk from making my own butter. It will keep for up to 2 weeks. Enough time for you to come up with a few recipes to use it in.

Or you can freeze the buttermilk and whip it out when you want to make some amazing buttermilk scones.

larder links

Looking for more super easy larder basics to make yourself? Then check these out before you go;

How to make your own yogurt + video

How to make homemade almond milk

How to make your own sugar free nut butter

Easy to make Labneh (yogurt cheese) + video

How to make your own Greek style yogurt

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade butter with toast, marmalade and tea

Homemade Butter and Cultured Butter

Karon Grieve
How to make youor own super creamy and tasty homemade butter and traditional cultured butter too
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course larder staples
Cuisine British
Servings 50 servings
Calories 41 kcal

Ingredients
 

  • 600 ml double cream heavy /thickened cream in USA
  • 1 tsp live yogurt
  • 1 tsp sea salt
Metric – US Customary

Instructions
 

  • Mix the cream with the yogurt and let it sit in a jar in thekitchen (not the fridge) overnight
  • Pour this into your food mixer and let it whip right pastthe usual whipped cream stage till you get that scrambled egg look and a bigclump of golden yellow butter is attached to your beaters and a pool of liquidis at the bottom of the bowl.
    NOTE This is buttermilk, do not throw this out as it is invaluable for cooking and baking and you are going to get more of it very soon.
  • Line a sieve with cheesecloth/muslin and drop in the butter,pull up the sides of the cloth and squeeze out as much buttermilk as you can.
  • Now take the butter out and press it onto a wooden board squishing as much of that liquid out of it as possible. Fold it on to itselfand keep squishing. Then pat the butter dry with a clean piece of muslin. NOTE ; The more liquid you can get out of your homemade butter thelonger it will last.
  • Now add some good quality sea salt (I used Malden Salt) if you want a salted butter. The salt doesn’t just add flavour it will also help to extend the life of your butter.
  • Pat the butter into the shape you want wither with old-fashioned butter pats as I have or just press it into a bowl or jar.

How to make butter curls

  • Freeze your butter so that it is solid to start with
  • using a small serrated knife push it into the butter about 1mm at end of block and drag it towards yourself, it will pull up a line of butter creating a curl – this can take a wee bit of practice!

Video

Notes

To Make Simple Butter (not cultured) just omit the live yogurt and start the butter making at step 2.
I got 250g of butter from this recipe. I took the nutrition values from a serving as being 1 teaspoon of butter which is roughly 5g.
Homemade butter freezes really well, just wrap well and pop it in the freezer for up to 3 months.

Nutrition

Calories: 41kcalCarbohydrates: 1gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 16mgSodium: 51mgPotassium: 9mgSugar: 1gVitamin A: 177IUVitamin C: 1mgCalcium: 8mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Larder Basics, Spreads

« Sweet And Sour Pork Meatballs With Marmalade Glaze
Hot Crispy Chilli Peppers In Oil (+ video) »

Comments

  1. Katalin Nichols says

    April 5, 2022 at 2:37 am

    I make cultured butter (using kefir) and it’s so tasty, however, when placed in the fridge, it tends to harden too much to spread on bread for sandwiches. How can we soften the butter sufficient enough to spread? I don’t want to microwave it, as it would probably kill the good bacteria in it. Is there some other way that doesn’t take up too much time?

    Reply
    • Karon Grieve says

      April 5, 2022 at 9:30 am

      Hi Katalin
      I just warm my butter at room temperature before spreading, just have to bring it out of the fridge a little earlier than you need it.
      K

      Reply
  2. stewart dickson says

    July 10, 2022 at 8:51 am

    This is great we were talking about making butter yesterday will give it a go thanks

    Reply
    • Karon Grieve says

      July 11, 2022 at 7:16 am

      Hi stewart
      Hope you enjoy the homemade butter
      K

      Reply

Trackbacks

  1. Домашнее масло — Колесо года says:
    November 15, 2022 at 10:44 am

    […] полный рецепт https://larderlove.com/how-to-make-homemade-butter-and-cultured-butter/?fbclid=IwAR3gIlJocUnjM4kZ5Lu… […]

    Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Karon Grieve

SEARCH MY SITE

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Trending Now

elderflower jelly
wild garlic salt
homemade dandelion liqueur
gentlemans relish on toast with jar behind
rich and creamy mushroom soup
quick and easy simple scones recipe by larderlove

Summer Recipes

raspberry jam
chocolate scones on plate
dandelion and walnut pesto
smoked salmon muffins
chicken fajita traybake
red pepper chutney in jar with sandwich
blackcurrant jelly with coffee
nasturtium caper in jar

See more Summer recipes...

BUY MY BOOKS

Karon Grieve books
my foodgawker gallery

Follow Larder Love

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Privacy Policy & Disclaimers

 

[footer_backtotop]

Copyright Karon Grieve - Larder Love © 2018. All Rights Reserved.

  • 71

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.