How to Make Cultured Butter at Home | Chef Studio Basics

Here's a recipe for making cultured butter at home. Once you've tried cultured butter, you'll wonder why you've been eating the flavourless stuff for so long. This recipe is a little time consuming but worth it.
Just a disclaimer, always be really careful when fermenting anything at home. Make sure your equipment is clean and sanitized and if anything smells or looks at all off, toss it and start over. Don't take any risks, be clean, and be safe.
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RECIPE:
150 g yogurt
1 litre 1000 ml full fat (double) cream
1.7 percent salt
Calculation: weight of butter in grams x .017= amount in grams of salt to add
Method:
In a clean, sanitized container, combine 1 litre of double cream and 150 g yogurt with active probiotic culture in it. Live culture yogurt is really easy to find at the store so don’t skip this step as the butter needs these active cultures from the yogurt to properly develop.
Mix this all together then cover with a towel. Try to use a towel that’s really clean.
Set this aside at room temperature for between 24- 48 hours to ferment. This will depend heavily on how warm it is where you live, I live in Scotland and it’s cooler here so I can leave mine for a bit longer. You’ll want to check on this periodically and smell it to see how it’s doing, we want it to smell tangy, sweet and really intensely buttery.
Once it’s at this point, pop the cream into the fridge to chill for an hour. Then transfer it to a mixing bowl and whisk until the butter fat granules start to form and separate from the buttermilk.
Place a strainer over a bowl and line with cheese cloth or a large coffee filter and pour the mixture in to strain. Squeeze out any excess moisture and then you’ll be left with golden butter curds and fresh buttermilk. Keep the buttermilk in the fridge for other recipes.
Now, we are going to do a process called washing the butter. In ice cold water we are essentially were are forming all those curd together into one cohesive mass and squeezing out any remaining buttermilk.
We want to keep kneading the butter in cold water either with very clean hands or a spatula until the water is clear. So you can use two bowls switching back and forth, discarding the milky water each time you switch and replacing it with fresh water. Or the easiest way, after you’ve formed the butter into one cohesive mass is to just set the bowl under really cold running water and knead until the water runs clear.
After I’ve dumped off all the water, I’m going to salt my butter. For a nicely salted butter you want to aim for a 1.7 percent selenity. So to know how much salt to add, weigh out your butter, mine here is 445 grams. And take that number, multiply it by .017 and you’ll get the amount of salt by weight in grams to add. So according to my calculation I’ll add in 7.5 grams of salt.
I’m using some of this flakey salt from the isle of Skye sea salt company.
Stir this up, I’m just mixing mine in my stand mixer with the paddle attachment for a minute or two and your butter is done. You can serve the butter as is or if you want to store it lay out some cling film and gently form a little roll of butter twisting the ends like so to tighten the roll. Place that in the fridge to firm up. Once it’s chilled, unwrap it, slice it into rounds and serve.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, Chef’s Table, and Chefsteps, just to name a few. Hope you enjoy our kitchen tested recipes.

[@ChefStudioChannel]

Not at all sponsored, I just want to support local businesses I love and believe in. Check em' out on the gram Isle of Skye Sea Salt: instagram.com/skyeseasaltco I.J. Mellis: instagram.com/mellischeese Company Bakery: instagram.com/companybakery/

[@alexpark3012]

Hi @chef studio, does it firms up enough to laminate for croissants? And since I need 82% fat in the butter how does that work starting with a 35% fat cream? Does the fat gets more concentrated at the end of the process since the buttermilk is thrown out? Thanks🙏

[@fierylightning3422]

@@alexpark3012 the butter becomes a far higher % once the buttermilk is out of the equation. im not sure if it will reach 82% fat but there are ways to process the butter even more to extract as much moisture out as possible. adding salt and kneading can get a lot of moisture out

[@lefthandright01]

Finally...someone who measures their salt via percentage of weight. I am not the only one.

[@ChefStudioChannel]

Hahaha when it works it works.

[@LowHangingFruitForest]

Many recipes don’t because you need a very accurate scale to measure finite amounts of spices.

[@lefthandright01]

@@LowHangingFruitForest Whats that got to with salt? Salt is not spice. There is a optimum amount of salt that isn't subjective. Spice is subjective.

[@goffe2282]

@@lefthandright01 Salinity is highly subjective too. Any kitchen scale worth its salt (pun intended) will measure single grams of salt though, but you can also buy a proper scale to measure small quantities if you want as well..... for some ingredients to the gram is too coarse.

[@elina5143]

Thank you very much for sharing the recipe! I'd heard of cultured butter before and was convinced it was a difficult and tedious process, but you have proven me wrong. Also the video quality and editing are amazing as always. Hope you have a nice day!

[@craigzxy2]

I followed your instructions exactly but my fermented end product is white not yellow. What might I have done wrong

[@tyler6147]

The only thing that would make this video better is if were done in a really thick Scottish accent. LOL!

[@redcros93]

Really good video. Quality production, straight to the point. I'll be back for more 😁

[@s-c..]

My local commercial butter producer stopped selling cultured butter & I really miss it. I had no idea it was so easy to make, thank you! Nicely produced video too, by the way.

[@zhifengzong684]

Hi Chef! I just wondering how long the left over buttermilk can be stored in the fridge?

[@akb7709]

Thanks for the info on how to add salt properl. I really prefer salted butter.

[@firelight-vitality]

If butter is mostly fat, why would the fermentation of the lactose make the taste of the fat different?

[@Madgitty2]

Trying this out, got to say I’m concerned leaving cream out for 24 hours while it’s hot.

[@integrityinus5018]

a nice recipe

[@ChefStudioChannel]

Thank you ❤

[@LowHangingFruitForest]

What mixer is that?

[@Katya-zj7ni]

That’s a vintage Kenwood I think. Looks like my mum’s old mixer.

[@Oisink3d]

When you add the salt to the butter near the end, what else could you add? Some chopped up roasted garlic? Parsley? Chuli flakes?

[@ChefStudioChannel]

Yep for sure! Add any flavouring you'd like, chopped herbs, garlic, even dried cranberries. It's your party :p

[@Oisink3d]

Chef Studio great thank you! Easy and simple recipe too btw great job :)

[@ValidityJ]

I just bought some ghee online but before checkout I came across cultured ghee which is made exactly how you made your butter (from yogurt) but obviously they cooked out the milk fat. I decided to try the cultured ghee instead, but wondering now if I've wasted the extra money it costs. If the milk is removed, leaving behind the fat....does it really matter tgat it was cultured?? Was I scammed? I'm going to try to switch to ghee to see if I have less of a reaction. Even butter, I'm reacting to milk.

[@nyalimuir4103]

Beautiful ❤ First time seeing yoghurt being added to the cream. How to calculate for the salt useful too. Inspired to try this🎉 THANK YOU 🙏

[@ely42609]

Can kefir be used instead?I only use raw milk, but don't have yougurt,just kefir.I don't want pasteurized dairy of any kind.

[@andreik8013]

Joining a team of followers and admirers. Following your recipe. I’ve just started. Have no yogurt and heavy Scottish cream here in Montreal. Substituted it with 35% (really…?) from local store and Kefir. Will see. Many thanks for sharing!

[@spicemasterii6775]

Could you start with sour cream (like Daisy brand in US) instead of whipping cream + culture?

[@johnclarke6647]

My ancestors were from Edinburgh. Their name was Robertson. They came to America in the 17th Century.

[@pya2163]

How to add garlic to make garlic butter? Does the garlic need any processing? Amazing video..very well explained .. thanks ☺

[@tylerhughes5420]

Find a product called mexican sour cream or crema aciete i believe, use a spoonful per quart and it will also ferment your cream but tastes much better than yogurt cultures in my opinion

[@robs7741]

First, I am making this!! Second, that is a very fancy mixer!

[@aditilalit2155]

Is double cream same as heavy cream? Also can I make buttercream from this butter?

[@ChefStudioChannel]

It’s about 48% fat. Whipping cream is about 35% which is what is available in most North American stores but it will work just the same! You can def make buttercream with this, I just wouldn’t add in the salt if you wanted to make it specifically for buttercream though :)

[@hokejista64]

And from here (skip the salt) you can also continue to make cultured ghee

[@vonnied7166]

I shall definitely try your recipe...looks great! What mixer are you using please?

[@Pfucking9]

Making this tomorrow, a little nervous about it for so reason. All I have is a hand mixer so I'm hoping that works.

[@medicaldawg9734]

What brand of yogurt do you use? I also live in the UK but I haven't been able to find yogurt with active probiotic cultures at the supermarket (I've probably just missed it while looking). Great video! Will definitely make this if I manage to find the right yogurt!

[@ChefStudioChannel]

I use The Collective plain live yogurt or Skyr. Just check the labels closely (i had too at first it’s written small) and you’ll find one!

[@ChefStudioChannel]

I use The Collective plain live yogurt or Skyr. Just check the labels closely (i had too at first it’s written small) and you’ll find one!

[@medicaldawg9734]

@@ChefStudioChannel thank you!! I'll look for it next time I'm at the supermarket!

[@JTickett]

@@ChefStudioChannel Any idea if Actimel/Yakult would work? They seem to be widely available products, however in tiny shot-sized bottles! :')

[@Celeste.Cooper]

Does this kind of butter contain the good enzymes?

[@gravenewworld82]

What kind of mixer is that? Love the design how it can get the sides.

[@Al.Brady.]

Mmmmm old towel tang! 😋

[@ChefStudioChannel]

I feel like kitchen towels always smell like.. that funky weird milk smell... ya know? It is not nice hahah

[@TaLeng2023]

If I'm going to add safflower or annatto for color, when do I do that?

[@Qlorck]

For howlong do you think we can store it in the fridge ? Super nice video, I m definitely doing it !

[@ChefStudioChannel]

About a week or two! Just depends on how fresh the cream was when you bought it. Use your judgement :)

[@hvngfunnn]

We don't have double cream. What can I use?

[@michaelkragh92]

Cream fermented with yoghurt bacteria won't smell buttery, it will smell yoghurt-y. The type of cultures used for butter and yoghurt are different and not interchangeable.

[@willowwhyte1104]

@michaelkragh92 Then… what culture/bacteria would you use…?

[@diseld7956]

Your accent doesn't seem Scottish,?

[@vizzo7]

Hi great videos in general. Very well explained. Can I use instead of a towel plastic wrap?

[@wokebear7797]

That’s a great question

[@eafarrar]

Old question, but for anyone reading this in the future: You probably want to allow some flow of air so the fermentation can "breathe," so I wouldn't use plastic or anything air-tight during the culturing step. (You could probably even use a clean T-shirt or paper towel in a pinch.)

[@telecasterman18]

Awesome little video tutorial you’ve put together here. Question for you? Can I culture my double cream with Kefir grains? I’ve been wanting to make cultured butter for a long time to go with my sourdoughs I make. I’ve really been wanting to try out doing it with an alternative culturing technique. What are your thoughts? Thanks!

[@niqerfaguettranykyke]

Dunno what you mean by "active probiotic cultures". We've got kefir milk, mostly pasteurized, here so does that count?

[@baldnproud]

thank you so much for all of your skills and talents, you are truly appreciate it. Appreciate your straight to the point talking, and I especially embrace how do you stressed appoint keep things clean, not too many people did Cook do that! If you know what I’m saying, so once again, thank you for your good cleaning ethics! And that bagels really looking good mmmmm good 😊 making me want to go buy one today and I think I will, I do make my butter, but now since I watch your videos, I’m gonna do my cultured butter, as soon as it’s ready Saturday! Thank you once again for your talent in your skills! And your excellent hygiene! lol 😂

[@judymills873]

What’s double cream?

[@fredthegreg]

Does the cream have to be pasteurized?

[@andreasmaria426]

can we use this butter for making another pastries?

[@ChefStudioChannel]

Yes but id cut down the salt!

[@ShamimAhmed-zo2su]

Really appreciate your salt formula..I would love if you will share how long and at what speed of standmixer. And did u stop the mixer in between or did the process in one go

[@t.gardener3387]

Is refrigeration of this butter required? Could I just leave it out on my counter? Currently I purchase butter from my grocer and I don’t refrigerate the stick I am using. The remainder of the carton stays in the fridge

[@oceanbaby4521]

This is very cool I'm definitely going to try this! Thanks Chef🍷❤

[@geegnosis8888]

I shall try this over the weekend. Yum.

[@manjusthia]

I just love butter

[@man0fsteal]

Just made this as my wife and I love cultured butter. I recently bought packs of buttermilk culture from New England Cheese Making Supply and used that in lieu of yogurt. It turned out great. I ran out of time after draining the butter from the buttermilk and popped the entire thing in the fridge until I came home from work. I took it out and began the washing part after the butter came to room temp with no issues. I salted with Fleur de Sel de Camargue (the fanciest salt I had in the pantry) and your ratio was perfect. Much bread will be consumed with this creamy gold!

[@myidahohomestead.7123]

Can i use the butter milk from making the butter for a culture start for making more butter?

[@michaeltiefenbach7206]

I'm in a funny situation where I don't have probiotic yogurt but I do have freeze dried yogurt starter and also lactofermented vegetables. Do you think I'd be able to make cultured butter with those?

[@ChefStudioChannel]

Haha the yogurt culture in the freeze dried starter should work just fine!

[@michaeltiefenbach7206]

@@ChefStudioChannel thank you :)

[@happytraveller8953]

This is interesting; I just saw a different video on making cultured butter but they used sour cream in with the milk. Guess it just depends on where you can get something with an active culture as the base material. Also, have you tried using goat or sheep's milk to make this butter or do you stick to cow's milk and does it need to be raw or unfiltered and unpasteurized or does that not matter? Not to be impertinent; but sounds like an American accent--me, too--moved over 4 years ago and am on the west coast. Thanks for this video!!

[@wokebear7797]

Is Greek style yoghurt okay for this recipe? Thanks!

[@masonlifestyle3003]

wow!... just a wonderful video start to end... and what lovely looking result...love the added yogurt to the starter and the roll in the wrap to store in fridge or freezer even... well done thank you!

[@snifferdogxsnifferdogx5977]

Wrong culture. It needs buttermilk bacteria, not yoghurt. And yes, they're different.

[@yinlenrodriguez]

What mixer do you use?

[@ale189251]

What is live culture. Can i find this in a pasturised yoghurt type thing?

[@markadamcheirif]

Love your channel.

[@divinelove4604]

I'm surprised the salt is not added to it while it is still in its heavy cream form.

[@orgygbolehchill2306]

I was wondering if we could use greek yogurt. Would it be the same?

[@thejokerl1ves]

How long will this butter keep? Will it remain soft and spreadable in the fridge?

[@Name260812]

Hey, any yogurt brand you would recommend for live culture?

[@MutiaChairunisa]

1 liter cream ganda? Whats the meaning in indonesia? Milk?

[@pkuchnicki]

Nice video! Can we leave this on the counter after using or do we need to refrigerate it?

[@warriorlight417]

Can I use a blender. Huge mixer are so expensive where am from

[@Livoirienyvoitrien]

❤❤❤💋💋💋

[@KiaCarringtonRussell]

Yum! I want this now haha

[@marcoantoniojorquiera8709]

Este es el mejor video de mantequilla cultivada de todo youtube. En serio

[@299meena]

Is it possible to do this with soured milk?

[@Tarttaken]

Preferably don’t, if your milk has soured don’t drink or make anything with it, just throw it away. But if you boil milk a lot, collect the skin on top every time and save it until you have enough, then you can make this recipe this person is showing

[@sargundhillon2808]

Could you use sour dough starter to incubate the bacteria / yeast for the cream instead of yoghurt?

[@ChefStudioChannel]

Great question. I don’t think it’s the same bacteria so my guess would be no but have a quick google to see! Thanks for the comment.

[@IfSoGirl88]

as far as I know, you can use buttermilk and kefir instead of yogurt

[@irustom]

@@IfSoGirl88 Keir would work because it has lactic acid bacteria capable of fermenting the cream.

[@George-sw4dw]

Awesome video! Thank you

[@onglijing8370]

I added too much yogurt :( it turned out more watery

[@MrDenimin]

This video totally buttered me up!

[@ChefStudioChannel]

Such a dork 🤓😂❤️

[@HEROplanetX]

Love your videos! thank u so much. Im inspired

[@keithsnow]

love it.....

[@thamsam9438]

Help I can’t seem to separate the butter and water …. I whisk for long time

[@evadoherty133]

Same here... Did you figure it out?

[@lmer7142]

Thank you Chef you're awesome.

[@ChefStudioChannel]

Thanks for watching :)

[@edenrome2245]

thank you, really easy to follow

[@ChefStudioChannel]

Thanks so much for the comment and glad to hear! ☺️💚

[@dcooksitup]

Great job and beautifully done video 🎉

[@jakobjorgensen7773]

OMG! This I must try

[@ThuulileDube]

I love 😍 this video, definitely gonna try this out!

[@maretsaab1651]

Nice. Gonna try this in a few weeks. I really like how that mixer spins around and not in the same area.

[@mohammedadil2726]

you are amazing 😍 as always ❤️❤️

[@privateprivate9285]

Buying cream is very expensive! This is just not worth the time, physical energy not to mention the electricity to make this butter. All this makes the butter produced so much more expensive in the long run, may have simply bought the butter from the store in the first place!

[@mirian593]

Lush!

[@ChefStudioChannel]

🥰🥰

[@nejolo9563]

Don’t have a mixer but was hoping to use already store bought butter and letting it ferment with kefir or yogurt. Would this work to ferment the butter? It seems like it would.