Global · sauce
Homemade Cultured Butter
Video by Chef Studio on YouTube · Open on YouTube
- Carnivore
- Keto (0 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Milk. Check labels on stock, sauces and spice mixes.
Made from just cream, live yoghurt and salt, with no additives — but it is still butter: about 100 kcal and 11 g fat (7 g saturated) a tablespoon, so spread it thinly.
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Ingredients 3
Method
Tap a time to watch that step in the video.
- In a clean, sanitised container stir 1 litre double (heavy) cream — at least 35% fat — with 150 g plain yoghurt with live active cultures. Cover with a very clean tea towel. 0:13
- Leave at room temperature for 24–48 hours (less in a warm kitchen), checking and smelling it now and then, until it smells tangy, sweet and intensely buttery. Then chill it for 1 hour. 0:45
- Whisk in a stand mixer until yellow butter granules form and separate from the buttermilk; turn the speed down at that point so the buttermilk doesn't splash. 1:07
- Pour into a sieve lined with cheesecloth or a large coffee filter set over a bowl and squeeze out the buttermilk. Keep the buttermilk in the fridge for baking (it isn't counted here). 1:35
- Wash the butter: knead it in ice-cold water, changing the water, or under very cold running water, until the water runs clear. Pour off all the water. 2:08
- Weigh the butter and mix in 1.7% of its weight in salt (7.5 g for 445 g) with a paddle for a minute or two. 2:46
- Roll it up in cling film, twist the ends tight and chill until firm, then slice and serve. If anything smells or looks off at any stage, throw it out and start again. 3:25
Tip. Makes about 445 g butter, roughly 32 tablespoons, plus fresh buttermilk. Leave out the salt for unsalted butter. Cream must be at least 35% fat (double or whipping cream).
The method is a summary in our words — the video shows every step.
One portion, 1 tbsp (14 g), gives you 1 of 32
Where the energy comes from one serve
- Net carbs 0%
- Protein 0%
- Fat 100%
Fits keto: 0 g net carbs a serve, with 100% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin A Source11%
95 µg a serve, mostly from double cream (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Show the other 14
Omega-33%
0 g a serve, mostly from double cream (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin E2%
0.3 mg a serve, mostly from double cream (100%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin D1%
0.2 µg a serve, mostly from double cream (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin K1%
1 µg a serve, mostly from double cream (100%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Vitamin B121%
0 µg a serve, mostly from double cream (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Potassium0%
0 mg a serve, mostly from double cream (99%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Calcium0%
3.4 mg a serve, mostly from double cream (98%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron0%
0 mg a serve, mostly from flaky sea salt (100%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium0%
0.3 mg a serve, mostly from double cream (99%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc0%
0 mg a serve, mostly from double cream (98%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin C0%
0 mg a serve, mostly from plain yoghurt (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Folate0%
0.4 µg a serve, mostly from double cream (100%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B60%
0 mg a serve, mostly from plain yoghurt (100%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Selenium0%
0.1 µg a serve, mostly from double cream (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Chef Studio; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.