Whey Butter
Butter churned from the cream that rises on whey left over from cheesemaking. It is slightly tangy, a little lower in fat than cream butter, and traditional in Britain.
| Category | Butter & Spreads |
|---|---|
| Maker / Origin | Northern Europe |
| Storage | Keep wrapped in foil or a sealed butter dish in the fridge. |
| Shelf life | About 2 to 3 weeks in the fridge once opened; its slightly higher moisture shortens its life versus cream butter. |
| Best uses | Baking, spreading on crumpets and scones, and finishing vegetables. |
| Substitutes | Cultured butter for the tang, or ordinary salted butter. |
| Pairings | Crumpets, scones, oatcakes, and farmhouse bread. |
| Last checked | October 18, 2026 |
About it
Whey butter nearly vanished with factory cheesemaking, which sends whey away as a byproduct, but farmhouse makers kept it alive. Because whey holds little fat, the butter is made in small batches and prized by bakers who know it.
Storing it
Keep it away from strong odors, as all butter absorbs them. Whey butter freezes acceptably for up to 3 months.
Using it
Treat whey butter like cultured butter: spread it where its tang shows, on crumpets and scones, and bake with it when you want a deeper flavor.
Swaps & pairings
Cultured butter gives the same fermented note from cream. Standard salted butter covers baking and spreading without the tang.
More from this maker: Northern Europe