2-Ingredient Cultured Butter Recipe

Introduction

Making your own cultured butter at home is simpler than you might think, and the result is rich, tangy, and fresh. This easy recipe uses just two main ingredients and a little patience to deliver a delicious spread that elevates any meal.

Ingredients

• 2 pints heavy cream
• 1/4 cup buttermilk, plus 1 tablespoon
• 3 oz clotted cream (optional)
• Flaky sea salt, for topping

Instructions

1. Step 1: In a clean mason jar, combine the heavy cream and 1/4 cup of buttermilk, mixing until fully blended. Cover the jar opening with cheesecloth and loosely secure the lid on top to allow air circulation. Let it sit at room temperature, away from direct sunlight, for 48 hours to culture.
2. Step 2: After culturing, refrigerate the cream for about 1 hour to cool it to roughly 60 degrees Fahrenheit, preparing it for whipping.
3. Step 3: Pour the chilled cream into a stand mixer bowl, adding the clotted cream if using. Whip with the whisk attachment on medium-high speed. First, it will become whipped cream, then continue whipping for 7 to 8 minutes until the butterfat separates from the liquid. Scrape down the sides of the bowl as needed during whipping.
4. Step 4: Strain the liquid (buttermilk) through a fine mesh strainer and save it if desired. Gather the butter into cheesecloth and rinse under cold water, squeezing gently to remove leftover liquid. Repeat rinsing until the water runs clear.
5. Step 5: Sprinkle the butter with flaky sea salt to taste. Serve immediately with warm bread, radishes, or your favorite accompaniments.

Tips & Variations

• Use clotted cream for extra richness, or omit it for a lighter butter.
• Reserve the strained buttermilk for baking or cooking—it adds great flavor to pancakes or biscuits.
• For a more tangy flavor, let the cream culture a little longer, up to 72 hours, but check to avoid over-fermentation.

Storage

Store cultured butter tightly wrapped in the refrigerator for up to two weeks. For longer storage, freeze in an airtight container for up to three months. Thaw in the refrigerator before use. Bring to room temperature before spreading for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream is preferred because of its higher fat content, which is essential for the butter to separate during whipping. Using cream with less fat may result in a softer butter or no separation at all.

Do I need to use clotted cream?

No, clotted cream is optional. It adds extra richness and a slightly different texture, but you will still get delicious cultured butter without it.

2-Ingredient Cultured Butter Recipe

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4.4 from 151 reviews

This simple 2-Ingredient Cultured Butter recipe transforms heavy cream and buttermilk into rich, creamy homemade butter with a tangy depth from natural culturing. By culturing cream at room temperature, whipping it to separate butterfat, and washing the butter, you get fresh butter you can season and enjoy with rustic breads or fresh vegetables. Optional clotted cream enriches the texture and flavor, while flaky sea salt adds the perfect finishing touch.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 48 hours (culturing) + 8 minutes (whipping)
• Total Time: 48 hours 18 minutes
• Yield: Approximately 1.5 cups homemade cultured butter 1x
• Category: Dairy
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Primary Ingredients

• 2 pints heavy cream
• 1/4 cup buttermilk + 1 Tbsp

Optional Ingredients

• 3 oz clotted cream (optional)
• flaky sea salt (for topping)

Instructions

1. Culture the Cream: In a clean mason jar, combine the heavy cream and buttermilk thoroughly. Cover the opening with cheesecloth and loosely secure the lid to allow air circulation. Let it culture at room temperature for 48 hours in a spot away from direct sunlight, allowing natural fermentation to develop flavor and texture.
2. Chill Before Whipping: After culturing, transfer the cream to the refrigerator for about 1 hour to cool to roughly 60°F. Cooling helps the cream whip better and achieve optimal consistency.
3. Whip the Cream: Pour the cultured cream into a stand mixer bowl along with clotted cream if using. Using the whisk attachment, whip on medium-high speed until it thickens into whipped cream, then continue whipping for 7 to 8 minutes until the butterfat separates from the liquid buttermilk. Scrape down the bowl sides as needed to ensure even whipping.
4. Drain the Butter: Strain out the liquid (buttermilk) through a fine mesh strainer and save if desired for other uses. Place the solid butter into cheesecloth and rinse under cold water while squeezing gently to wash out remaining buttermilk. Continue rinsing and squeezing until the water runs clear to prevent spoilage.
5. Season and Serve: Transfer butter to a serving dish and sprinkle flaky sea salt on top to taste. Serve fresh cultured butter alongside radishes, warm bread, or your favorite accompaniments for a delicious homemade treat.

Notes

• Use fresh, high-quality heavy cream and buttermilk for best flavor.
• The optional clotted cream adds richness but is not required.
• Culturing time may vary slightly depending on room temperature.
• Save the strained buttermilk for baking or cooking recipes.
• Store finished butter refrigerated and consume within 1-2 weeks for best freshness.

Keywords: cultured butter, homemade butter, buttermilk butter, 2-ingredient butter, cultured cream, clotted cream butter