05/08/2026
Whatās the difference between the butter we buy at the store and European butter???
Answer: Europeanās culture their cream before turning it into butter. Iām also convinced they have a higher quality of cream as well lol š«¢š¤«
You can make your own European style butter at home with two simple ingredients. All you need is heavy cream and full fat, live culture Greek yogurt. All you need is 1 tablespoon of Greek yogurt per cup of heavy cream. I used 1 quart of heavy cream and 4 tablespoons of Greek yogurt.
Instructions:
Step 1: In a container with a lid pour your heavy cream into the container. Gently stir in your Greek yogurt. Loosely cover the container and letās sit for 24 hours at room temperature.
Step 2: cover your cultured cream and refrigerate for two hours at least. Itās fine if it sits overnight and you do it the next day.
Step 3: gently pour your chilled cream into a stand mixer or large mason jar. If using the stand mixer, mix at medium to medium high speed. The cream will turn into a whipped state, then gradually change over to a grainy light consistency. But keep going! Eventually, you will see your butter will start to form and the buttermilk will remain at the bottom of the bowl. The time it takes may vary, depending on the speed of your mixer. It can take anywhere between 10 to nearly 15 minutes. Feel free to stop your mixer and push down the sides to make sure everything gets incorporated.
If you are using the mason jar method get to shaking!!! your butter will still go through the same phases, but just with manual power behind it lol. I couldnāt tell you how long it takes because I wonāt use it unless I absolutely have to š¤£ this method should probably take anywhere between 15 to nearly 30 minutes depending on how vigorously you shake it and if you need to take any breaks.
Step 4: Separate your butter from your buttermilk and strain the buttermilk in place into a sealable container or jar.
Step 5: place your fresh butter into ice, cold water and gently massage your butter until the water is cloudy. This is the remaining buttermilk that needs to be removed. Drain your water and repeat until the water runs clear.
Step 6: The fun part! Now itās time to make your butter your own. Here is where you can play with different flavors or just leave it unsalted. This is the time where you make your compound butter any fresh herbs you have in your refrigerator that are about to go mix them in. You can add all kinds of seasonings and chilies as well. Form your butter into whatever shape you would like and wrap securely in plastic wrap.
Step 7: ENJOY!!!! š„°
