Homemade Cultured Butter with Lemon and Herbs

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What is cultured butter? It’s homemade butter made with cream and yogurt. This cultured butter recipe teaches you how to make butter in a blender. Try this cultured lemon herb butter on seared steak, eggs, or toast.


  • 1 quart heavy whipping cream (NO stabilizers or emulsifiers)
  • 2 tablespoons plain Greek yogurt
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 sprig sage
  • 1 tablespoon fermented lemon rind, rinsed and chopped
  • 1/2 tsp salt (optional)


  1. Rinse the herbs well and pat dry with a paper towel.
  2. Infuse the cream with the herbs and lemon by combining the herbs, lemon, and cream in a small pot. Heat with frequent stirring until it begins to simmer, then immediately remove from heat.
  3. Strain out the herbs and lemon, and transfer the cream to a large glass jar to cool.
  4. Culture the cream by combining the cooled cream and yogurt. Stir well to combine.
  5. Cover the jar of cream mixed with yogurt with a cloth lid. 
Allow the cream mixture to ferment at room temperature for about 24 hours. The mixture will thicken and become sour, similar to yogurt.
  6. Chill the cultured cream in the fridge for about 2 hours.
  7. Pour the cold cream mixture into your blender, and turn it on medium speed.
  8. Blend the cream until it becomes whipped cream and continue to blend until large chunks form (that’s butter!). This takes between 2 and 10 minutes, depending on the blender.
  9. Let it sit in the blender for a couple of minutes, and you will see the butter separated from the buttermilk.
  10. Pour the buttermilk into another container, using a mesh sieve to hold the butter back in the blender. (You can use the cultured buttermilk for baking)
  11. Add ice-cold water to cover the butter in the blender. Cover and pulse a few times until the water turns cloudy. Let it stand a moment to separate, then pour off and discard the liquid. Repeat four times until the liquid is primarily clear after blending.
  12. If you are salting the butter, add it now and pulse a few times to combine. Place the blender in the fridge and let the butter solidify.
  13. Drain off any more liquid. Once you’ve drained as much buttermilk liquid as possible, scoop the cold butter onto a folded 12 x 12 square of cheesecloth.
  14. Bring the edges of the cheesecloth together over the butter and squeeze any remaining liquid out of the butter with your hands.
  15. Scoop the butter out of the cheesecloth and store it in an airtight container in the fridge.