Cultured Butter and Buttermilk

Preparation info

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By Ben Shewry

Published 2012

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  • 1 litre (35 fl oz/4 cups) organic Jersey cow cream (45% fat content)
  • 50 g ( oz) organic natural yoghurt (with no thickeners)
  • table salt, to taste


Combine the cream and yoghurt and pour into a 2 litre (70 fl oz) capacity sterilised glass jar and seal with a tight-fitting lid. Leave out at room temperature to ferment for 24 hours. During this process the cream mixture will sour as the bacteria convert the natural sugars in the cream to lactic acid.

Once fermented, place the jar in the refrigerator to chill for 2 hours. Pour the cream mixture into an old-fashioned hand-cranked butter churner or into the bowl of an electric mixer fitted with a paddle attachment. Churn until the butter and buttermilk separate.

Remove from the churn and form the butter into a ball. Squeeze as much buttermilk from the butter as possible (now is the time to knead in some salt if you want salted butter). Set the butter aside for another use. Refrigerate if not using immediately.

Strain the buttermilk through a fine sieve into a bowl. Season with a small amount of salt and refrigerate until needed.