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Homemade 2 Ingredient Cultured Butter using Whole Milk Plain Skyr… Not much to it and I’ll say… It is even better than regular butter ❤️ It is so tangy and just delicious. Skyr is an Icelandic style yogurt that is thick, creamy, and packed with protein! Cultured butter is essentially butter that goes through a fermentation process, which gives it that tangy flavor.

Why You’ll Love Cultured Butter

We all know butter is a queen. You’ll LOVE this one. It so easy to make and sooo creamy and tangy. You can also save the buttermilk and use it for something else, like my lavender biscuits. You can eat it on anything you like. I love to eat it with biscuits & lavender flaky salt or on warm sourdough…the sky is the limit.


You can substitute the Skyr with your yogurt of choice.

Cultured Butter

Recipe Tip

Pro Tip: Buying cream or heavy cream without gums or fillers with 35% fat is crucial, also use plain full fat skyr, not greek.

Cultured butter

By Nadia Aidi
Homemade 2 Ingredient Cultured Butter using @IcelandicProvisions 30oz Whole Milk Plain Skyr…not much to it and I’ll say…it is even better than regular butter ❤️ it is so tangy and just delicious. @IcelandicProvisions Plain Skyr is also just made using two ingredients: farm-fresh whole milk and Certified Heirloom Icelandic Cultures. Skyr is an Icelandic style yogurt that is thick, creamy, and packed with protein!Do you want me to show different variations of flavors?


  • 1 pint heavy cream, I used organic straus dairy
  • 1/3 cup Icelandic Provisions Whole Milk Plain Skyr
  • Flaky Sea Salt


  • Mix the cream & yogurt well. Place inside a clean mason jar, and cover with a cheesecloth so it can breathe. Let it sit on your counter for 1-2 days in a spot where the sun doesn’t doesnt hit it directly
  • Once you are ready, place it in the fridge for about an hour. Needs to be at around 60 degrees
  • Place it in your stand mixer and whip on medium high until it becomes whipped cream, and keep going until it separates
  • Scrape the sides regularly. It’ll be about 7-8 min
  • Strain the buttermilk (save that for pancakes)
  • Using a cheesecloth remove more of the buttermilk out. Rinse it under cold water and squeeze. You got butter!
  • Spread a thin-ish layer of the butter with flaky sea salt on parchment paper and repeat 3-4 times

Nutrition information is automatically calculated, so should only be used as an approximation.

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