Cultured Holiday Gifts: Seasonal Cultured Compound Butters


From the Editor: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

The joy of butter is just that: JOY! When you add flavors and a bit of good bacteria, you now have butter that is transcendent!  The many dishes that they can be used for is astounding: look beyond buttering your toast and use these butters on top of vegetables, meats, and even desserts to make them shine with a complexity of flavors.

Here is a listing of seasonal butters that can be used throughout the holidays; they freeze well and can be used for a pretty hostess gift or part of a food Christmas basket. Feel free to use your creativity to come up with other flavor options.

Autumn Flavor Suggestions

  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon all spice
  • (Alternatively, use 1 teaspoon pumpkin pie spice mix)

Winter Flavor Suggestions

  • 2 teaspoons orange zest
  • 1 tablespoon orange juice
  • 1 1/2 tablespoons simple syrup, amaretto, or triple sec


Spring Flavor Suggestions

  • Zest of one lemon or lime
  • 1 tablespoon fresh dill

Summer Flavor Suggestions

2 teaspoons each of parsley, sage, rosemary, thyme (can you hear Crosby Stills Nash and Young?)

Other options can be added or substituted are: marjoram, lavender, tarragon or basil.


  • 1 stick organic butter, room temperature
  • 2 tablespoons buttermilk


  1. Chop your flavorings finely and combine with the butter.  Add the buttermilk and combine all until well mixed.
  2. Using a rubber spatula, place butter in a sheet of waxed paper and shape into a cylinder about 6 inches long. Like a piece of candy, twist the ends of the paper and place in the freezer to firm.
Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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  1. Deborah says

    For a really pretty prezzie, Pour into greased muffin tins for freezing. Wrap in colored aluminum foil, w/the large end down.

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