Cultured Kefir Butter
This is a great way to use your cream from raw milk, or you can use regular heavy whipping cream. It will be one of the most delicious butters you've ever had. I really recommend using Easy Kefir as it does get a little bit difficult to get the grains out of the cream. Easy Kefir is so easy to use to make butter!If you're a Biotic Pro member, check out my recipe for a kefir snowman made from butter in my Biotic Pro membership section. TIP: If your house is pretty warm, above 75°F, it can help to place the kefir in the fridge before trying to whip it into butter. Butter likes about 62-64℉ to whip correctly.
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Equipment
- Butter Paddles optional
- Butter mold optional
Ingredients
- 4 cups cream – raw, or pasteurized
- 1 sachet Easy Kefir – use a fresh sachet when making butter
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Instructions
- Place the cream and the Easy Kefir sachet in a quart jar with a lid. Let sit for 24 hours or until thickened and cultured. TIP: If your house is pretty warm, above 75°F, it can help to place the kefir in the fridge before trying to whip it into butter. Butter likes about 62-64℉ to whip correctly.
- Place the kefir cream in a food processor and turn on for 3 to 5 minutes. The butter will start to separate into butter and buttermilk. When you notice that happening, stop the processor and check to see if you see the butter in clumps.
- Pour the contents of the food processor bowl into a bowl with a strainer using a rubber spatula to press as much buttermilk out of the butter as possible.
- Pour ice-cold water over the butter in a small bowl. Then place it back in the strainer and use the spatula to squeeze out the last dregs of the buttermilk.
- A paper towel also works great to squeeze out extra buttermilk. Save the buttermilk – it is good for cooking and drinking.
- You can place the butter into a mold or form it into sticks or make a round ball. Place it in the refrigerator until you want to use it or you can also freeze it. It should last several weeks in the fridge.
- You can sprinkle it with salt if you'd like. It helps to preserve it, but I usually skip this and leave it unsalted. You can add ½ teaspoon of salt per cup of butter.
Notes
Normal homemade butter will stay good for 3-5 days at room temperature, and about 7-10 days refrigerated. However, since this is fermented with kefir it will last a lot longer – over 2 weeks stored in the fridge. How long it will last depends on the age of your cream and how well you were able to rinse away the buttermilk.
