Kefir - Cultured Whole Milk(Plain, Unsweetened, Live Active Cultures)1Cup
High Quality Whipping Cream(Not Ultra Pasteurized - non-Pasteurized s best)3Cups
Kosher Salt(Use ½ teaspoon if using table salt)1teaspoon
Easy Homemade Butter
Heavy Cream - Whipping Cream(/ you can use ultra pastrerized heavy cream)3Cups
Sour Cream(Do not use low fat or light)1Cup
Cultured Butter Method
Measure out the Kefir cultured whole milk & whipping cream and pour it into a container. NO salt yet. You add the salt after the 3 to 4 days in the refrigerator I like using a glass vase.
Place a piece of cheesecloth over the top and secure with a rubber band.
Place in the back of your refrigerator for 3 to 4 days.
Making the Homemade Butter
You can use a blender or KitchenAid mixer with the whip attachment. Blender: Easy, yet the butter will be pure white KitchenAid: Takes a little bit longer, but the longer process creates a more yellow hue butter.
Mix the 3 cups of heavy cream and 1 cup of sour cream and use whichever device you like.
What to Expect And Watch For While Making Butter
The first thing you see happen is the heavy cream will whip and get thicker. This stage will happen for a while. You might even think it will not become butter, but it takes a moment.The process is splitting the buttermilk from the milk fat.Once the fat separates from the buttermilk you know. The fat will stick to the KitchenAid whip attachment. You will need to mix on a high setting.
Keyword Cultured Butter, How to Make Homemade Butter