Allison Reid’s Cultured Butter

Allison Reid’s Cultured Butter

Course: Sides

If you love bread, then equally important is what delicious things you can put ON bread! We attended a workshop at the Kneading Conference last July where Allison Reid, co-owner of Scratch Bakery taught us a whole host of her prized recipes for things you can shamelessly slather on a slice of TOAST! This easy recipe for cultured butter will bring you right back to the days when every farmhouse kitchen kept a pail of milk handy for making homemade butter.


  • 2 tablespoons 2 buttermilk

  • 2 cups 2 heavy cream

  • sea salt


  • Culture the cream by adding the buttermilk and leaving it out (not in the direct sunlight) for 12 to 24 hours. Then chill.
  • Process in a food processor until liquid completely separates from solids. Butter will ball up.
  • Press butter through a sieve to get out the buttermilk- then, rinse under water tip liquid is clear.
  • Season with salt to taste. Refrigerate up to one week.

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