Making Lactic (Fermented) Butter

Yifat Shirben
8 hours ago
2 min read

Beyond Sound Healing: Raising Your Frequency with Lactic Butter

Raising your frequency from the inside out is as important (if not more important) than using sounds and frequencies to raise your vibes from the outside. That's why I'm kind of obsessed with fermented food.

Fermentation adds live, beneficial bacteria that balance your microbiome - which is essentially the ‘tuning’ of your gut. Since your gut and brain constantly communicate through the vagus nerve, an optimised gut means an optimised mind. When you clear that internal 'static' through better digestion and mood-regulating neurochemicals, you’re literally raising your biological frequency.

Why Lactic (Fermented) Butter is Living Fuel

So now that you're (hopefully) convinced that fermentation is good for you, let's talk butter!

Standard butter is just fat. Lactic (AKA fermented) butter is living fuel. The fermentation breaks down lactose and increases the bioavailability of nutrients, making it a functional food that supports your body’s natural rhythm rather than taxing it. It also has a complex, slightly tangy profile that “sweet cream” butter just can’t match.

So bottom line it’s both tastier and healthier (and soooo easy to make):

The Lactic Butter Recipe

What you need?

- 600ml Heavy Cream (High-quality, grass-fed is best).

- 1-2 tbsp Plain Yogurt (Must have “Live Active Cultures” and as fatty as you can get).

- Sea Salt (optional - I make mine without any salt).

The process:

Stir your yogurt into the cream. *Note: Always use a clean bowl and utensils to ensure only the “good” bacteria thrive.

Ferment: Cover with a cling wrap and let it sit at room temperature for 12–24 hours (I know it’s against everything you’ve been told to leave dairy outside, but it works! The cultures protect the cream as it thickens and tangs).
The Churn: Whip the thickened cream until the yellow butter solids separate from the buttermilk (start slowly and speed up after a 2-3 minutes). It usually takes a further couple of minutes.
The Wash (Crucial): Squeeze the liquid out of the butter and shape into a ball (Don’t throw away the liquid! It’s real cultured buttermilk, perfect for pancakes/cooking/drinking). Place it in a bowl with ice-cold water and “knead” or press it against the side of the bowl. Replace the water and repeat until it stays perfectly clear.
Salt & Shape: once the butter is cold and solid enough to handle, fold in your salt (optional) and roll into your desired shape. I wrap it with baking paper and place it in the fridge.