How to Make Cultured Butter
Here is a simple and delicious way to make a probiotic rich cultured butter. It has a creamy slightly sour taste that is so moreish.
You will need
2 tablespoons of Milk Kefir grains
500 – 600ml Single cream (organic if possible)
Pour cream into glass jar, add milk kefir grains and stir gently
Cover with a cloth or paper coffee filter.
Leave to ferment for 24- 36 hours depending on how warm your house is.
Once fermented strain and separate kefir grains and fermented cream.
Pour fermented cream into a large jar with a tight lid.
Shake for a few minutes until you see the butter and buttermilk have separated.
Strain and put buttermilk aside.
On a board use paddles (or you can use spatulas or egg flips) to pat and squeeze the butter to get as much of the remaining buttermilk out as possible. You can add some sea salt or other herbs if you like.
The butter will last for about 5 days in the fridge.
See below for a video demonstrating how to make it.