Homemade Cultured butter
How to make Cultured Butter
600ml Organic pouring cream (can use non-organic too)
1 Heaped tablespoon of Milk kefir grains
Place the cream into a glass jar, add the grains and leave on bench top to ferment for 24-48 hours depending on temperature.
Gently strain the cream with a plastic sieve. As it is thick it will take time so patience is required.
Unless you have a butter churn, place fermented cream into a large glass jar with a secure lid and shake! Shake vigorously until you start to feel or see the cream clumping together into butter. You can pour off the buttermilk and keep shaking. Once it has all clumped together pour off remaining buttermilk (great to use in pancakes) and empty out the butter which should look like the top photo
Using 2 wooden butter paddles or any flat non-metallic kitchen implements keep squeezing the butter together to squeeze out as much of the buttermilk as possible. You can add some fine Himalayan salt or rock salt if you like. Once you have as much of the buttermilk out as possible place in a clean container and keep in the fridge and use as you would normal butter. It tastes delicious and creamy. Enjoy with some delicious homemade Sourdough.