Kefir Cultured Butter

Kefir Cultured Butter

This is butter as it was meant to be - rich, tangy, and complex. Culturing cream with milk kefir before churning creates the kind of butter European artisans have been making for centuries. The fermentation develops incredible depth of flavour and creates a butter that's both a cooking ingredient and a condiment in its own right. Spread it on warm sourdough, melt it over vegetables, or use it to finish a sauce - this butter transforms everything it touches.

The process is remarkably simple, though it does require patience. The cream cultures for 12-24 hours before churning, developing its characteristic tang and creating buttermilk as a bonus - true cultured buttermilk, not the commercial substitute.

Makes: Approximately 500g butter + 500ml cultured buttermilk
Time: 20 minutes active, plus 12-24 hours culturing

Ingredients

• 1 litre pure cream (minimum 35% fat, not thickened)
• 2-3 tablespoons active milk kefir
• Fine sea salt (optional, approximately 1 teaspoon per 500g butter)

Equipment

• Large jar or bowl for culturing
• Stand mixer with whisk attachment, food processor, or jar for shaking
• Fine mesh sieve or muslin cloth
• Bowl for collecting buttermilk
• Wooden spoons or butter paddles
• Container for storing butter

Method

Day 1: Culture the cream

1. Pour the cream into your jar or bowl. Stir in the milk kefir until well combined.
2. Cover loosely with a cloth or leave the lid slightly ajar to allow gases to escape.
3. Leave at room temperature (18-22°C) for 12-24 hours. The cream will thicken considerably and develop a pleasant tangy aroma. In warmer weather, 12 hours may be sufficient; in cooler conditions, allow the full 24 hours.
4. Once cultured, refrigerate for at least 2 hours or overnight - cold cream churns more efficiently.

Day 2: Churn the butter

5. Pour the cold cultured cream into your stand mixer bowl (or food processor, or a jar with a tight lid if churning by hand).
6. Using a stand mixer: Start on low speed with the whisk attachment, gradually increasing to medium-high. The cream will go through several stages - soft peaks, stiff peaks, then suddenly it will "break" and separate into butter solids and liquid buttermilk. This takes 5-15 minutes depending on temperature and equipment. Using a food processor: Pulse in short bursts to avoid overheating the motor. Watch carefully - it breaks quickly. By hand: Shake vigorously in a jar. This is a workout but very satisfying - it takes 15-30 minutes.
7. Once the butter has separated, pour off the buttermilk through a sieve into a bowl. Save this - it's genuine cultured buttermilk, perfect for baking or drinking.

Wash and work the butter

8. Return the butter solids to a clean bowl. Add very cold water and work the butter with a wooden spoon or paddle, pressing and folding to release any remaining buttermilk. Pour off the cloudy water.
9. Repeat this washing process 2-3 times until the water runs clear. This step is crucial - any remaining buttermilk will cause the butter to spoil quickly.
10. If using salt, sprinkle it over the butter and work it through evenly with your paddle or spoon. Start with less - you can always add more.
11. Press the butter into your storage container, pressing out any air pockets. Smooth the top.

Storage

Store covered in the refrigerator for up to 3 weeks, or freeze for up to 3 months. The cultured butter's acidity acts as a natural preservative, giving it better keeping qualities than sweet cream butter.

Ways to Use Your Cultured Butter

• On warm bread or toast - it needs nothing else
• Melted over steamed vegetables or roasted potatoes
• Whisked into pan sauces at the last moment
• On grilled steak or fish as a finishing butter
• In pastry for incredibly flaky, flavourful results
• Compound butters - mix with herbs, garlic, or citrus zest

Notes

• Use the freshest cream possible - UHT or long-life cream won't culture properly
• The butter will be pale yellow to white depending on the cream's natural colour
• Your cultured buttermilk is a treasure - use it in pancakes, scones, marinades, or salad dressings
• If the butter seems too soft, it may need more washing to remove excess buttermilk
• In summer, culture the cream in the coolest part of your kitchen, or culture for a shorter time

What You've Created

This is butter with character - tangy, complex, and utterly different from commercial sweet cream butter. The fermentation has transformed simple cream into something special, creating not just butter but also genuine cultured buttermilk. Both are exactly what traditional recipes call for, and both deserve pride of place in your kitchen.