Homemade two-ingredient cultured butter made with whole milk plain Skyr is simple to make and wonderfully flavorful. The fermentation from the Skyr gives this butter a bright, tangy taste that many prefer to regular butter. Skyr is an Icelandic-style yogurt that’s thick, creamy, and high in protein, making it an excellent ingredient for cultured butter.
Why You’ll Love Cultured Butter
Butter already elevates so many dishes, and cultured butter brings even more depth. It’s creamy, tangy, and versatile. Save the strained buttermilk to use in pancakes, biscuits, or dressings. Spread this butter on warm sourdough, biscuits topped with flaky lavender salt, or anything you enjoy; its flavor complements both sweet and savory applications.
How To Prepare Cultured Butter
First, whisk together the heavy cream and Skyr until evenly combined. Transfer the mixture to a clean mason jar and cover with cheesecloth so it can breathe. Leave it at room temperature for 1–2 days in a cool spot out of direct sunlight to allow light fermentation.
After the fermentation period, chill the jar in the refrigerator for about an hour so the mixture cools to roughly 60°F (about 15°C). This helps the cream whip more consistently.
Next, pour the chilled mixture into a stand mixer and whip on medium-high. First it will become whipped cream, then continue whipping until the fat separates from the liquid and you see solids clumping and liquid (buttermilk) collecting. This usually takes around 7–8 minutes; scrape the bowl sides occasionally to encourage even separation.
Strain off the buttermilk and reserve it for pancakes, biscuits, or other recipes. Wrap the remaining butter in cheesecloth and press or squeeze under cold running water to remove any remaining buttermilk; rinsing helps the butter keep longer and improves texture.
Finally, shape the butter and, if desired, layer it thinly on parchment with a sprinkle of flaky sea salt, repeating a few layers to create a decorative finish and ensure even seasoning.
Substitutions and Variations
- You can substitute the Skyr with any plain full-fat yogurt if Skyr isn’t available, but full-fat Skyr delivers a distinct tang and texture.
Chef Nadia’s Tip
Choose heavy cream with 35% fat and no stabilizers or gums for the best results. Use full-fat, plain Skyr rather than Greek-style yogurt for the most authentic tang.
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Common Questions
I used Icelandic Provisions Whole Milk Plain Skyr for this recipe because it’s rich and creamy.
I prefer flaky sea salt for the finishing touch; use any high-quality flaky salt you like.
Store cultured butter tightly wrapped in the refrigerator. Properly rinsed and drained, it will keep for a couple of weeks.
Save the strained buttermilk — it’s excellent for pancakes, biscuits, and baked goods.
Use a clean, fine-weave cheesecloth or muslin for straining; these supplies are widely available from kitchen retailers.
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Ingredients
- 1 pint heavy cream, preferably organic, 35% fat
- 1/3 cup Skyr, whole milk/plain
- Sea Salt, flaky, for finishing
Instructions
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Mix the cream and Skyr until smooth. Pour into a clean mason jar and cover with cheesecloth. Let sit at room temperature, out of direct sun, for 1–2 days to ferment slightly.
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Chill the mixture in the refrigerator for about an hour so it reaches around 60°F.
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Whip in a stand mixer on medium-high. First it will form whipped cream, then continue until the fat separates from the liquid and butter solids form, about 7–8 minutes. Scrape the bowl sides occasionally.
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Strain the buttermilk and reserve it for other uses.
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Wrap the butter in cheesecloth and rinse under cold water while squeezing to remove remaining buttermilk. Shape and season with flaky sea salt as desired.
Nutrition
Carbohydrates: 2 g,
Protein: 2 g,
Fat: 22 g
Nutrition information is an approximation and should be used as a general guide.