Cultured Butter

In a large bowl or glass jar, stir together the heavy cream and yogurt. Cover with cheesecloth and leave at room temperature for 24 hours. The mixture will be thick; transfer the covered bowl to the refrigerator for 24 hours. The mixture will become even thicker.

Transfer the mixture to the bowl of a stand mixer fitted with a wire whisk or a food processor fitted with a blade attachment. Beat the mixture at low speed for 2 minutes, then increase the speed to high and beat until the fat separates from the liquid, 10 to 12 minutes. The butter will be pale yellow; the liquid left behind is the buttermilk.

Place a large cheesecloth over a strainer or large funnel held over a bowl. Pour the liquid with the butter through the cheesecloth. The strained buttermilk can be collected and used for other purposes. Squeeze the butter in the cheesecloth to get rid of any excess liquid. Transfer the butter from the cheesecloth back to the stand mixer bowl. Place the cheesecloth over a large bowl.

Wash the butter by adding 4 1/2 cups [1 L] ice-cold water to it; the cold water will prevent the butter from melting. Strain the butter and cold water through the cheesecloth. Squeeze to get rid of any excess water. Repeat twice.

Transfer the butter to a clean, dry bowl. Fold in flaky salt as desired. Divide the butter in half and shape each portion into a block or log, wrap with wax paper, and store in the refrigerator for up to 2 weeks.

The Flavor Files

• Do not use cheesecloth that has large openings or the butter will squeeze through the fabric.
• I can’t stress this enough: Make sure you beat and squeeze out as much water as you can from the butter or it will keep weeping in the refrigerator.

– Excerpted from Fundamentals of Flavor by Nik Sharma. Published by Chronicle Books. Copyright © 2026 by Nik Sharma