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. You can make this with kefir grains. It does get a little bit difficult to get the grains out of the cream, but it still can work. You'll need to add a prebiotic like Prebio Plus or you can also use honey or a teaspoon of sugar. There is only 1 carbohydrate in cream and the microbes won't have any food to make your butter have probiotics. If you're a Biotic Pro member check out my recipe for a kefir snowman made from butter in my Biotic Pro membership section.
Ingredients
- 4 cups cream – raw, pasteurized, or ultra pasteurized will work
- 1 sachet Easy Kefir – use a fresh sachet when making butter
- 1 teaspoon Prebio Plus – or honey (needed food for microbes)
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Instructions
- Place cream, Easy Kefir sachet, and 1 teaspoon of Prebio Plus in a quart jar with a lid. Let sit for 24 hours or until thickened and cultured.
- 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.
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.