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Inspired by the pictures and instructions of @antiguaartisan on Instagram and also using the guidance of this blog http://www.beetsandbones.com/homemade-kefir-cultured-butter/ I made cultured kefir butter.

Why?

Mostly to see if I could, and I love a good taste test.

This process supposedly creates diacetyl, an aroma compound that is quintessential “butter” and gets used a lot in commercial popcorn.

And finally, to get some of the supposed health benefits from the lactic acid-producing bacteria involved in this process: better digestion and immune system strengthening.

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Ingredients:

1 pint of heavy cream

2 Tbsp of kefir milk (I started with one as per other recipes, but added a second after day one).

Tools:

1 glass jar

stand mixer (or the strong arms of several people?)

colander

Time:

This took 2.5 days. Most recipes claim 24 hrs, but it’s winter and cold in my house, and I wasn’t using kefir grains (a specific bacteria amount compared to kefir milk) or raw cream (already has bacteria). My cream had been pasteurized and according to a Whole Foods employee, I would have to go to Amish country to get raw milk.

Instructions:

Step 1: Combine the kefir milk and cream, cover with paper towel and rubberband, let sit on kitchen counter until it turns the consistency of sour cream.

Step 2: Put in stand mixer on medium speed until the butter separates from the milk.

Step 3: Strain in a colander, press into parchment paper to drain even more milk, *add salt if you want*

Step 4: Roll or shape how you want.

The heavy cream and kefir milk around day 2. Still liquidy. Waiting for sour cream consistency.

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At day 2.5 – sour cream consistency achieved!

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Into the mixer on medium speed until separation of fat from buttermilk.

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First strain it in the colander and then press it on parchment paper.

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Real buttermilk – gotta make pancakes soon.

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