# @seattlehanddoc on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DTKud_YCbq_
- **Gondola URL:** https://gondola.cc/posts/63741681-seattlehanddoc-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/d6339721b5.jpg
- **Posted:** 2026-01-06T11:56:09.000+00:00
- **Account Owner:** Wayne & Nancy (@seattlehanddoc) — https://gondola.cc/seattlehanddoc

## Caption

Cultured French Butter is so worth the effort and less expensive than a trip to Beverly Hills to visit the iconic thecheesestoreofbeverlyhills for their famous French butter selection (which I keep seeing everywhere!) My brother says their sandwiches are to-die-for!  I can’t wait to check them out

Thanks to catalin.amarandei who taught me how!!

Ingredients :
4 pints heavy cream
6 Tbsp whole milk yogurt 
Flaky Maldon Sea Salt

Directions:
1.	Mix the cream and yogurt until fully combined in a large bowl. Cover with a pot lid (not airtight) and let sit at room temperature for 60 hours, away from direct sunlight, until thickened and lightly tangy. 

** I know, it sounds crazy to leave milk and cream out on the counter for days, but this is the process and it works! Trust!

2.	Transfer to a stand mixer (churn in batches if needed). Whip on medium-high. It will first become whipped cream—keep going. At this stage, you may need to drape a tea towel around mixing bowl so it doesn’t spray out!  After about 7–8 minutes, it will separate into butter solids and buttermilk. Scrape the sides as needed.
3.	Strain off the buttermilk completely.
4.	Transfer the butter to a bowl of ice-cold water. Knead and press the butter gently to release remaining buttermilk. Drain and repeat in a second ice bath until the water runs clear.
5.	Transfer butter to cheesecloth and squeeze out all excess water.
6.	Season with flaky sea salt, shape, wrap in parchment, and chill.

Mixer from surlatable by kitchenaidusa 

#butter #french #fromscratch #howtomake frenchbutter

## Stats

- **Views:** 329,351
- **Likes:** 18,091
- **Shares:** 0
- **Comments:** 373

## Tags

french, butter, fromscratch, howtomake

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