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+ servings

Homemade Cultured Butter - Three Different Ways Tested

Steven Pennington
Making butter with Chef Pennington.
5 from 1 vote
Prep Time 3 mins
Churring Time 15 mins
Total Time 18 mins
Course Butter
Cuisine Classic French

Suggested Equipment

KitchenAid Stand Mixer


Cultured Butter

  • Kefir - Cultured Whole Milk (Plain, Unsweetened, Live Active Cultures) 1 Cup
  • High Quality Whipping Cream (Not Ultra Pasteurized - non-Pasteurized s best) 3 Cups
  • Kosher Salt (Use ½ teaspoon if using table salt) 1 teaspoon

Easy Homemade Butter

  • Heavy Cream - Whipping Cream (/ you can use ultra pastrerized heavy cream) 3 Cups
  • Sour Cream (Do not use low fat or light) 1 Cup


Cultured Butter Method

  • Measure out the Kefir cultured whole milk & whipping cream and pour it into a container. NO salt yet. You add the salt after the 3 to 4 days in the refrigerator
    I like using a glass vase.
    kefir cultured whole milk
  • Place a piece of cheesecloth over the top and secure with a rubber band.
  • Place in the back of your refrigerator for 3 to 4 days.

Making the Homemade Butter

  • You can use a blender or KitchenAid mixer with the whip attachment.
    Blender: Easy, yet the butter will be pure white
    KitchenAid: Takes a little bit longer, but the longer process creates a more yellow hue butter.
  • Mix the 3 cups of heavy cream and 1 cup of sour cream and use whichever device you like.

What to Expect And Watch For While Making Butter

  • The first thing you see happen is the heavy cream will whip and get thicker. This stage will happen for a while. You might even think it will not become butter, but it takes a moment.
    The process is splitting the buttermilk from the milk fat.
    Once the fat separates from the buttermilk you know. The fat will stick to the KitchenAid whip attachment. You will need to mix on a high setting.


Keyword Cultured Butter, How to Make Homemade Butter
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