Why French Butter Is So Much Better (and How to Make It)

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Planning to make French butter at home might sound like something only a professional chef would attempt, but honestly, it's way easier than you think. All it takes is one quart of heavy cream, three tablespoons of yogurt with live bacterial cultures, and a little salt. Whip it together in a stand mixer (or even a hand mixer or food processor), and before you know it, you've got homemade butter that's creamier, richer, and more flavorful than anything you'll buy at the store. The result is a cultured butter with that signature tangy flavor and higher butter fat that makes every bite taste like you're back in France.

My inspiration

When I was in France with my daughter, Avalon, and my friend Cynthia, we basically lived on bread and butter. We always loved eating it, but I could never figure out why it tasted so much better there than at home.

At first, I thought maybe it was just the magic of being in France-but then I came across a TikTok video showing how to make French butter with cultured cream. Suddenly, it all clicked. The tangy flavor, the higher butter fat, the lower water content-that's what made it taste so luxurious.

From that moment on, I knew I had to try making it myself. And let me just say, once you taste homemade butter this way, you'll never look at store-bought butter the same again.

Ingredients & supplies

1 quart heavy cream (preferably not ultra-pasteurized)
3 tablespoons yogurt with live cultures (this starts the culturing process) I used organic yogurt from Straus Family Creamery
Kosher salt or sea salt to finish
Large container for culturing the cream
Butter making kit (optional)

Optional: herbs, black pepper, or even olive oil for turning your base into herb butter.

Tips and Tricks for Success

Start with the right cream. For the best butter, use cream that's not ultra-pasteurized. It makes for a creamier, flavorful butter.
Don't skip the culture. Adding that spoonful of yogurt with live bacterial cultures creates the tangy flavor that sets French butter apart from regular sweet cream butter.
Keep it cold. Once your cream breaks, rinse the butter with very cold water until the water runs clear. This prevents much buttermilk from lingering, which can spoil the butter.
Shape and store. Wrap your butter in parchment paper or keep it in an airtight container. The lower water content means it lasts longer than regular butter.
Season well. A pound of butter can take more salt than you think. Or you can use pretty much an unlimited amount of seasoned salts or herbs to flavor the butter.

Step-by-Step Instructions

Combine cream and yogurt and let it ferment at room temperature until thick

In a large jar or mixing bowl, stir together the heavy cream and yogurt with live cultures. Cover with a clean kitchen towel and let sit at room temperature for 12-24 hours. This culturing process is what gives French butter like Bordier Butter its signature tangy flavor.
Once cultured, pour the cream into a stand mixer with the whisk attachment. Whip on medium until it first turns into whipped cream, then keep going until the cream breaks and separates into butter and excess buttermilk.
Drain off the buttermilk (save it for pancakes or biscuits-good things shouldn't go to waste).
Wash the butter by kneading it in a bowl with very cold water. Drain and repeat until the water is clear.
Mix in your kosher salt, sea salt, or flavorings like black pepper or herbs.
Wrap in parchment paper or store in an airtight container. Refrigerate and enjoy.

homemade french butter wrapped in parchment paper and butchers twine

Final Thoughts

Making your own cultured butter at home feels like unlocking the next step in your kitchen journey. It's one of those "why didn't I do this sooner?" moments. The fat content gives it a silky mouthfeel, the tangy flavor makes every bite pop, and it turns the simplest things-like toast or sourdough bread-into a chef's kiss moment. Whether you're channeling your inner Julia Child or just trying to elevate breakfast, this is truly the best butter you'll ever taste. Bon appétit!

Frequently Asked Questions

What's the difference between French butter and American butter?

French butter (and most European butter) has higher butter fat and lower water content, which gives it that rich, flavorful butter vibe. American butter tends to be milder with more water.

Do I have to use live cultures?

If you want that tangy flavor, yes. Otherwise, you'll just get regular butter. Still delicious, but not as unique.

How long does homemade butter last?

Wrapped in parchment paper or sealed in an airtight container, your butter should last about 1-2 weeks in the fridge. The less water content, the longer it keeps.

Can I make it without a stand mixer?

Totally. Use a hand mixer, food processor, or even shake a jar of cream. The home cook version works just as well-it just takes a bit longer.

Will the cream go bad on the countertop?

With the addition of the live cultures from the yogurt, the live bacteria is "good" bacteria and will stop the "bad bacteria" from growing, and is what gives the butter its delicious flavor.

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Recipe

French Butter Recipe

Make rich, tangy French butter at home with just heavy cream, yogurt, and salt. Better flavor and more butterfat than store-bought. You'll feel like you're eating fresh butter in France!

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fermentation: 2

Total Time: 2

Course: Appetizer

Cuisine: French

Servings: ounces

Calories: 255kcal

Author: Liz Marek

Equipment

▢
1 Stand Mixer
▢
1 butter paddles

Ingredients

▢ 34 ounces heavy whipping cream
▢ 3 tablespoons yogurt with live cultures
▢ 4 grams salt or other seasoning

Instructions

Combine the yogurt and cream together in a large container like a cambro or a bowl. Place your lid loosely on the container or cover with a kitchen towel.
Place the cream on the counter for 12-48 hours or until the cream looks thickened and smells slightly tangy.
Put the thickened cream into a stand mixer with a whisk attachment, and whisk on medium speed until the fat separates from the buttermilk.
Prepare three large bowls of ice water and set them aside.
Place the soft butter curds into the first bowl of ice water until they firm up.
Squeeze the butter curds to remove as much buttermilk as possible.
Move the butter to the second bowl and continue washing the curds.
In the final bowl of ice water, the water should be clear after washing.
Place the cold butter onto a wooden cutting board and pound it flat with butter paddles or a wooden spoon.
Remove any excess water with a paper towel or towel. Try to remove as much water as possible while continuously pressing on the butter.
Add in your salt or preferred seasonings and mix it into the butter.
Shape the butter into a rectangle with your butter paddles, wrap in parchment paper, and enjoy or freeze for later.

Video

Notes

Cream choice: Pasteurized but not ultra-pasteurized cream cultures most reliably. Grass-fed cream gives a more complex flavor and deeper yellow color.

Yogurt: You must have live and active cultures. Check the label. Dead cultures will not ferment the cream.

Buttermilk: Reserve for pancakes, biscuits, brioche, sourdough, or salad dressing. It keeps in the fridge for up to 1 week.

Compound butter: Soften finished butter and knead in herbs, garlic, honey, miso, or any other flavoring. Roll in parchment paper into a log and refrigerate.

Storage:

Refrigerator: airtight container or parchment paper, 2 to 4 weeks.
Freezer: double-wrapped, up to 3 months.

Nutrition

Tried this recipe?Let us know how it was!