Cultured butter

Pour 500 ml fresh heavy cream into a clean glass jar or bowl. Add the 2 tbsp yoghurt (live culture) and stir well to combine. Cover the jar loosely with a clean cloth or lid, allowing air to circulate.

Leave the cream mixture at room temperature (ideally around 20–22°C) for 12-24 hours, until it thickens slightly and develops a tangy aroma. The longer it ferments, the more pronounced the flavour.

The tanginess and richness come from the cultured cream. Adjust the fermentation time to suit your taste.

Once cultured, refrigerate the cream for a few hours until it’s well-chilled. This helps with the butter churning process.

Pour the chilled cultured cream into a stand mixer or food processor. Whip on medium-high speed until the cream separates into butter and buttermilk. This can take 5-10 minutes. First, it will become whipped cream, then grainy, and finally, the butter solids will clump together, leaving liquid buttermilk.

Strain off the buttermilk. Gather the butter solids and gently squeeze out excess liquid.

Use the leftover buttermilk in pancakes, scones, or baking recipes.

Rinse the butter under cold running water or in a bowl of ice water. Knead it gently to remove residual buttermilk, which helps extend shelf life. Repeat until the water runs clear.

If desired, add 1 pinch sea salt and knead it evenly into the butter.

Shape the butter into a block or place it in a container. Store in the fridge for up to two weeks or freeze for longer storage.