Making Cultured Butter

bread and cultured butter

You’ve probably noticed we make a lot of bread in these parts. I’ll often eat my slices plain (especially on the first day, when the crust is at its crackliest), but I do also enjoy making things to top my toasts. One of the simplest, but most fun, is cultured butter.

Cultured butter is one of those snooty sounding things that is actually dead easy to make. All it requires is adding live bacteria to cream before churning it into butter. This can be done a number of ways, but one of the most straightforward is just adding a few spoonfuls of plain yogurt to cream and letting it sit at room temperature for a bit. This simple step enhances the flavor of butter, giving it a slight tang (the exact flavor profile will depend on how long you culture the cream as well as the quality of ingredients you use). Some people would say there are health benefits as well, but I just think it tastes good. Plus, it’s a fun little party trick!

Once you’ve churned your butter, you can flavor it as desired. I usually just add a little salt, but there’s nothing stopping you from making any range of fancy compound butters (think herbs, citrus, honey…). Serve with your next loaf of homemade sourdough!

cultured butter


  • Just as there are several ways you can culture the butter, there are different methods of churning as well. The food processor is hands-down my favorite because it’s quick and clean. You could also use a handheld or stand mixer, but make sure you cover the bowl with a splash guard or plastic wrap because trust me — the buttermilk will splatter once it separates from the butterfat. If you’re feeling especially old school, you could also try the old shake-it-in-a jar method. I’m far too lazy so I’ve never tried…
  • I have a story highlight of this whole process on Instagram (“Cultured Butter”), so check that out for some extra visual cues.
  • I haven’t tried using cultured butter in baking, first because I think it’s better appreciated serve straight up and second because I don’t know the final fat content compared to “normal” butter. The buttermilk, on the other hand, I definitely use in any recipes called for buttermilk. Here are a few to get you started:

Cultured Butter

Makes ~1/2 lb butter (1 c), plus a cup of buttermilk

Ingredients and materials:

  • 2 c heavy cream (at least 35%; not ultra-pasteurized)
  • 60g / 1/4 c plain whole milk yogurt (not Greek-style)
  • Salt to taste (if desired)
  • Ice water
  • Food processor (see note above)
  • Fine-mesh strainer double-lined with cheesecloth, set over a jar or bowl
  • Small spatula
  • Clean bowl


  1. In a glass measuring cup or jar, whisk together the cream and yogurt to combine. Cover and leave at warmish room temperature for 18-36 hours (in especially warm climates/seasons, this may take less time; check at 12 hours).
  2. When your mixture is thickened and tastes delightfully tangy, congratulations — you’ve made creme fraiche! You could stop here, or continue on to make some cultured butter.
  3. Refrigerate the creme fraiche for 1-2 hours. (This is especially important if you’re churning in a food processor to keep the butter from melting.)
  4. When creme fraiche is cold, transfer to a food processor. Process until the the butterfat clumps and separates from the buttermilk (this takes a few minutes).
  5. Strain the butter mixture through the cheesecloth-lined strainer, squeezing to extract as much buttermilk as possible from the butter. Reserve buttermilk for another use.
  6. Transfer butter to a clean bowl. Pour about 1/4 c ice water over the butter and use a spatula to press the butter against the side of the bowl. You’re “washing” the butter of all the buttermilk, which will keep your butter fresh for longer. Drain the cloudy water, and repeat the process until the water looks clear. (This may take 5-6 washings.)
  7. Season with salt to taste if desired (you can knead this in with your hands). Roll into a wax paper log or transfer to another container. Keeps for a couple weeks in the fridge; freeze for longer storage. Serve at room temperature.

DIY Christmas Tree Forest: Treats for Toys

full christmas tree forest

As cliche as it sounds, I love Christmas. I have many fond memories of driving around looking at lights (with McDonald’s hot chocolate and apple pies, which were the real highlight), dousing sugar cookies with red and green sprinkles, and playing for candlelight services. Nowadays, Christmastime is even more special for me because it means traveling back to Seattle to see family, friends, and all my old haunts. I don’t know how long this tradition will last, but I definitely will enjoy it while I can.

full christmas tree forest 2

When Gastropost asked me to help create something with Rice Krispies for the Treats for Toys campaign, I jumped at the opportunity because playing with food for a good cause is totally something I can get behind. My treat was inspired by a couple of things: first, those little miniature Christmas scenes that stores set up during the holidays; and second, one of my favorite childhood Christmas activities: picking out a Christmas tree. This year is the first I can remember NOT having a tree — between having a destructive busy toddler and traveling it doesn’t make sense (sniff sniff) — so in lieu of that I made an edible forest. And of course I had to add my favorite mountain pillows, Bambi, one of Marcus’ cars, and a little snow to jazz it up a little. Honestly, it was so fun. AND easy. The hardest part was trying to find decent light during naptime to photograph it!

car with tree

This little forest scene would make a great centerpiece for a holiday party, or a fun craft project for the family. (My husband and I did it as a little date night activity; I probably had more fun than he did but he’s a good sport, lol.) Of course, you don’t need to make a forest scene. Individual trees would make great gifts or stocking stuffers — just be sure to make them soon before gifting (like the day of or night before) and keep them in an airtight container/wrapping so they don’t dry out. You should get about 18 small trees from one recipe (about 1/3 c mixture for each tree).

bambi with tree

Want to join in the fun? Create a toy-inspired Rice Krispies treat, upload it to the Treats for Toys site or social media (using the #treatsfortoys hashtag), and Kellogg’s will donate $20 to the Salvation Army to buy real toys for children in need.

christmas trees

DIY Christmas Tree Forest

Recipe adapted from Kelloggs Canada / Treats for Toys | Makes about 18 small trees


For the trees:

  • 56 g / 1/4 c unsalted butter
  • 250 g marshmallows (I used mini)
  • 168 g / 6 c Rice Krispies (or other rice puff cereal)
  • Green food coloring (I used gel, a couple drops each of Wilton Moss Green and Americolor Leaf Green)
  • Sprinkles / mini M&M’s / small candies for decorating
  • Small chocolates (such as Snickers’ bites or Rolos) for the trunks

For the rest of the scene:

  • 56 g / 1/4 c unsalted butter
  • 250 g marshmallows (I used mini)
  • 168 g / 6 c Rice Krispies (or other rice puff cereal)
  • Graham crackers
  • Icing sugar
  • Toy car
  • Baker’s twine


  1. First, make the trees. Melt the butter over low heat in a large pot (big enough to hold the Rice Krispies). When the butter is melted, add the marshmallows, stirring frequently to avoid sticking. When the marshmallows are almost melted, stir the food coloring a drop at a time until you reach your desired shade of green (go a little bolder than you want as the color will be slightly muted by the cereal). When the marshmallows are melted and the color is evenly dispersed, turn off the heat, add the cereal, and stir to coat evenly. Allow to cool for a minute or so (it’s hot!), then, using well-greased hands, take a small handful at a time and form into pyramids or cones, whatever your preference. Pack firmly but not so hard as to crush the cereal. Place on a piece of parchment paper to set. If you’re making a forest, try to vary the shapes / sizes a little for a more realistic effect; and if you want a tree for the top of the car, make sure to form a tree that will fit properly (for my car this was quite small). The mixture is most pliable within the first 5-8 minutes after mixing, so try to work quickly (or have a couple people help).
  2. When the trees are still a little pliable but not so hot as to melt your sprinkles, decorate. Press the candies / sprinkles into the sides of the trees. (I just pushed them in and they stuck fine, though if your sprinkles are flat you may need to use some royal icing to glue them on.) Press a chocolate into the bottom for the trunk. (You can also glue with icing / cut a toothpick in half, poke one end into your chocolate, and poke the other end into the tree for more security.)
  3. Once your trees are decorated, make your snow scene. Make another batch of Rice Krispies as above, but omit the food coloring. Press into a greased quarter-sheet pan. To make a road, break your graham crackers along the perforations and line them up through the center of the pan. Press the trees into the Rice Krispies along either side of the road, staggering the sizes. Tie the small tree to the top of the car using baker’s twine. When the Rice Krispies are totally cool, dust some icing sugar over the top for a snow-like effect. Enjoy!