Homemade French Butter

Homemade French Butter

Butter is having a well-deserved comeback, and honestly, it’s about time. People are rediscovering what real flavor tastes like. If there’s ever been a moment to indulge a little, this is it. Start with better ingredients and let butter do what it’s always done best: make everything taste incredible.

The best part is you’re only 2 Ingredients Away from Making Homemade French Butter

INGREDIENTS

  • 2 cups heavy cream (not ultra-pasteurized if you can find it)

  • 2 tbsp plain yogurt or buttermilk (this is your culture)

  • Salt (optional)

Step 1: Culture the Cream (this is the magic)

Stir yogurt/buttermilk into the cream

Cover loosely and rest in the fridge for 12–24 hours

It should thicken slightly and smell a little tangy.

This is what gives it that French flavor.

Step 2: Whip It

Pour into a mixer or food processor

Whip past whipped cream…keep going

It will:

Turn into whipped cream. Then suddenly break into butter + liquid (buttermilk)

Step 3: Separate

Strain out the liquid (save it—real buttermilk!)

What’s left is your butter

Step 4: Wash It (don’t skip this)

  • Rinse the butter under cold water

  • Knead it to remove leftover buttermilk

This keeps it from going rancid fast

Step 5: Finish

  • Add salt if you want

  • Shape it, chill it, feel superior

Homemade French Butter

Jordan

Cuisine

French

Butter is having a well-deserved comeback, and honestly, it’s about time. People are rediscovering what real flavor tastes like. If there’s ever been a moment to indulge a little, this is it. Start with better ingredients and let butter do what it...

Ingredients

  • 2 cups heavy cream (not ultra-pasteurized if you can find it)

  • 2 tbsp plain yogurt or buttermilk (this is your culture)

  • Salt (optional)

Directions

  1. Stir the yogurt or buttermilk into the heavy cream until fully combined.

  2. Cover loosely and refrigerate for 12–24 hours.

  3. Let the cream thicken slightly and develop a light tangy aroma.

  4. Pour the cultured cream into a mixer or food processor.

  5. Whip on medium-high speed, continuing past the whipped cream stage.

  6. Continue whipping until the mixture separates into butter and liquid (buttermilk).

  7. Strain the mixture, reserving the liquid.

  8. Keep the remaining solids as your butter.

  9. Rinse the butter under cold water.

  10. Knead and press the butter to remove any remaining buttermilk.

  11. Continue rinsing and kneading until the water runs clear.

  12. Add salt if desired and mix it in evenly.

  13. Shape the butter as desired.

  14. Chill until firm before serving.
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