Cultured Butter Recipe – Super simple and wonderful butter

If you are anything like me, you think that butter is absolutely amazing. There’s basically nothing that you can do to make it better, or is there? There is, and I am going to show you 3 different ways to make butter better. You do it by culturing the cream before you churn it to butter. This is my recipe for cultured butter.

Butter has been around for at least 9,000 years. It’s been speculated that it was discovered by accident. Some chilled milk being shaken around on a horse going down a rugged trail. That’s at least what author Elaine Khosrova explains in her book Butter – a rich history.

No matter what the story is, butter is delicious. I am going to show you how to make it even more delicious.

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What is cultured butter?

The difference between regular butter and cultured butter is that the cream used to make the butter has been cultured before it is churned.

So what does that mean? Well, it makes that you inoculate the cream with live cultures or enzymes that will ferment the cream. It’s basically the same way yogurt is made, although I’ve never heard of full cream yogurt?

It changes the texture of the cream. Makes it thicker. The culturing also changes the taste of the cream. Notes of buttermilk and hazelnuts are among the most present, which of course impacts the butter that is made from the cream.

It generally broadens the taste and make it even more buttery. It’s quite wonderful.

On that note, don’t skimp out on the cheapest cream you can find, because taste of the cream also impacts the final product.

cultured butter on a piece of bread on a board

What do I need to make this recipe?

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You will need some tools and ingredients to make cultured butter

  • A sealable container – I like Weck jars
  • A proofer or some other means of keeping the cream at a steady temperature – I use my Brød & Taylor proofer that is my trusty companion in my sourdough baking.
  • Cheesecloth for removing the buttermilk from the churned butter.
  • While you can whip the cream by hand, I very much recommend getting an awesome stand mixer.
  • Optional, but highly recommended: Monosodium Glutamate or MSG, which will give you an even tastier butter.

If you are going to be making it with making the butter with live cultures (and yes, it’s better), you will also need:

three different versions of cultured butter

The process of making cultured butter

  1. First the cream is inoculated with either a live culture or a yogurt containing live cultures.
  2. Then the cream is cultured by putting it in the proofer for an extended period of time.
  3. After the right taste has been achieved the cream is chilled.
  4. Then it’s churned in your stand mixer.
  5. After the cream splits into butter and buttermilk, the bulk of the buttermilk is squeezed from the butter.
  6. The butter is washed in cold water to remove the rest of the buttermilk. This gives you a butter with a higher amount of butterfat, which means it has a higher smoke point and it has a much better taste.
  7. Then salt and optionally msg is mixed in and the butter is shaped and chilled until it’s needed.

Conclusion of this recipe

So, butter seems finicky to make, but it’s really not as difficult as it’s made out to be. Hands on time is maybe 20 minutes in all, for a batch. Time doesn’t go up considerably if you make more, so if you are a butter lover you can make a much bigger batch as a time saver.

What is the success criteria for homemade cultured butter?

  • Simple and easy process.
  • Much better tasting butter than store bought.
  • Better butter in texture and application.

So I think that this butter ticks all the boxes.

While it does need to stand around for a long time, you don’t have to do much. Using a stand mixer for the churning makes it a breeze to get the butter ready and then it’s just about 10-15 minutes more to finish the butter.

The butter has a much better and improved taste over store bought. You do need to dig the tangy though, but since you read my recipes, you are probably already into sourdough bread.

Because of the higher amount of butterfat, this homemade butter has a much better texture. That also means that this butter is more appropriate for baking. It will give you fluffier doughs and makes it possible to make croissants without having to buy expensive “croissant butter”. Also, searing steak in cultured butter is possible, because the smoke point is higher than in regular butter.

Go make butter.

cultured butter is the best thing to happen to butter ever

Please share this recipe for cultured butter on social media

This is my recipe for cultured butter. If you like the recipe please consider sharing it with like-minded butter lovers on social media.

If you make it and post it on Instagram, please tag me as so I can see it. That would make me very happy.

Cultured Butter

Course: All
Cuisine: All
Keyword: butter, cultured butter
Prep: 5 minutes
Cook: 20 minutes
Fermentation: 1 day
Total: 1 day 25 minutes
Servings: 1 block of butter
Calories: 1774kcal
Author: Sune Trudslev
Nutrition Facts
Cultured Butter
Amount Per Serving (1 piece of butter)
Calories 1774 Calories from Fat 1692
% Daily Value*
Fat 188g289%
Saturated Fat 117g731%
Polyunsaturated Fat 7g
Monounsaturated Fat 54g
Sodium 421mg18%
Carbohydrates 18g6%
Sugar 4g4%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.
Make the most delicious butter that is humanly possible. Cultured butter. I give you 3 different options on how to make it. Your sourdough bread will thank you.
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  • 500 ml whipping cream
  • 0.5-1 % salt of butter weight
  • 0.25 % msg of butter weight, optional

Choose one


Mix the cream

  • Measure out 1.3 grams of culture or 80 grams of yogurt.
  • Add some of the 500 ml whipping cream to the container and add the culture or yogurt.
    500 ml whipping cream, 1.3 g flora danica culture, 1.3 g mm100 culture, 80 g yogurt
  • Give it a good stir, then pour in the rest of the cream.

Culture the cream

  • Seal the container and put it in your proofer set to 30°C/86°F if using a culture, or 43°C/110°F.
  • Leave it to ferment for 24 hours, if using cultures, or 48 hours if using yogurt.
  • When the time is up, have a taste of the cream. If it’s to your liking, put it in the fridge to cool it down, or you can put it back in the proofer for up to 72 hours in all.

Churn the butter

  • When the cream has been chilled, it’s time to churn. Put the cream in your stand mixer with the paddle attachment attached.
  • Start out slowly, and be aware that once the cream splits, it’ll get messy.
  • You're done when the butter splits from the buttermilk.

Remove the buttermilk

  • Pour the entire mixture into a cheesecloth lined strainer, set over top of a bowl.
  • Fold up the cheese cloth and squeeze. Pour the butter milk into a suitable container and keep it cold. This can be used to inoculate a new batch of butter.
  • You can keep the buttermilk in the fridge for up to two weeks, or put it in the freezer where it’ll stay good for at least 3 months.

Wash the butter

  • Then it’s time to wash the butter. Fill a bowl with cold water. I like to add a few ice cubes to keep the temperature down.
  • Add the butter to the water, and squish, squeeze and work your way through the butter. The water will get milky. This is buttermilk that’s being expelled from the butter.
  • Then remove the butter from the water. I like to put it back in the strainer from before. That way excess water and buttermilk can drip out.
  • Fill the bowl with fresh water and ice cubes and wash the butter again. If the water is still milky, you should wash it again.
  • Put the butter back in the strainer.

Mix in salt

  • Grab a cutting board.
  • Weigh out the butter. Calculate the salt and MSG needed. If using MSG go for 0.5% salt and 0.25% MSG. If not using MSG, go for 1% salt.
  • Add the butter to the cutting board, and pour salt on top.
  • Then massage the salt into the butter using a plastic scraper. Once you’re satisfied that it’s been properly incorporated, grab some plastic wrap.
    0.5-1 % salt, 0.25 % msg
  • Pick up the butter with the scraper and add it to the wrap and then roll the plastic wrap around the butter.
  • Put it in the fridge until you need it. It will stay good in the fridge for months, but I doubt it’ll keep that long.



This recipe is in part inspired by a recipe by

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