Cultured Lavender Butter

Cultured Lavender Butter


  • 4 cups organic heavy cream, pasteurized
  • 1/3 cup buttermilk
  • 1 tbsp. finely chopped lavender
  • 1/2 tsp. Kosher salt


  1. Combine the cream and buttermilk in a large container with a fitted lid. Shake together so the cream and buttermilk are thoroughly mixed.

    Leave out at room temperature (70-75℉ degrees) covered for 24 hours up to 7 days. The longer it sits the stronger the flavor will be. After a day or two is should look very thick and resemble creme fraiche. Actually at this stage it is creme fraiche.

    Place the cultured cream in the fridge for 1-2 hours or until it reaches 60℉.

  2. Place a fine mesh strainer over a large bowl. Line the strainer with cheesecloth. Also have 2 cups of ice water on hand with a large clean empty bowl.

  3. Place the cooled cream in a stand mixer fitted with a whisk attachment. Wrap plastic wrap around the bowl and the arm of the mixer, once it starts going it really splatters. Starting on low, raise the speed up to high and whip the cream for about 2-4 minutes. It should go from looking like over whipped cream to yellow curds sitting in watery buttermilk. Once you see this stop the mixer.

  4. Drain the curds from the buttermilk into the cheesecloth lined strainer. Let it sit for a minute or two to finish draining then gather up the edges of the cheesecloth and squeeze the butter curds into a ball, releasing more liquid. Once the butter starts to push through the sides of the cloth, stop.

    The liquid in the bowl is buttermilk and can be used for pancakes, waffles, biscuits or whatever else you use buttermilk for.

  5. Place the butter ball into the large clean bowl and pour some of the ice water over, about 1/3 cup. Using a silicone spatula or a wooden spoon press the water into the butter to “clean” it and release even more buttermilk trapped inside. Pour off the milky liquid, discard and repeat the process until the water is clear and no longer looks milky. You can use your hands too if that is easier for you.

  6. Once you’ve “cleaned” the butter and squeezed out any remaining liquid it’s time to salt the butter and add any flavors you desire. Add in the salt and chopped lavender. Now the butter is ready. You can shape it into a log, square, rectangle or just scoop it into a dish and place in the fridge until needed. Should keep for 1 month.

    Recipe Courtesy of Megan Mitchell

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