2-Ingredient Cultured Butter Recipe

Culture the Cream: In a clean mason jar, mix the heavy cream and buttermilk until fully combined. Cover the jar opening with cheesecloth and loosely secure the lid over it so air can circulate. Leave at room temperature for 48 hours in a spot out of direct sunlight.

Chill Before Whipping: Transfer the cultured cream to the refrigerator for about 1 hour. It should cool slightly to roughly 60 degrees before whipping.

Whip the Cream: Pour the cream into the bowl of a stand mixer along with the clotted cream, if using. Using the whisk attachment, whip on medium-high until it first becomes whipped cream, then continue whipping until the butter separates from the liquid. This takes about 7 to 8 minutes. Scrape down the sides of the bowl as needed.

Drain the Butter: Strain off the liquid using a fine mesh strainer and reserve it if desired. Gather the butter into cheesecloth, then rinse under cold water while squeezing to remove remaining liquid. Continue rinsing and squeezing until the water runs clear.

Season and Serve: Sprinkle the butter with flaky sea salt to taste. Serve with radishes, warm bread, or whatever you are craving.