Have you ever wondered what makes cultured butter so special? Unlike regular butter, made from fresh cream, cultured butter is crafted by fermenting cream with live bacteria, like kefir. This fermentation gives it a richer, more complex flavor and a higher butterfat content, making it incredibly creamy and tangy. Check out Ellie’s recipe to see how this luscious, cultured butter comes together with only our Straus Organic Heavy Whipping Cream and Organic Plain Kefir.
Have you ever wondered what makes cultured butter so special? Unlike regular butter, made from fresh cream, cultured butter is crafted by fermenting cream with live bacteria, like kefir. This fermentation gives it a richer, more complex flavor and a higher butterfat content, making it incredibly creamy and tangy.
Prep Time:
12-24 hours inactive + 20 min active
Serving Size:
Approximately ½ cup (2 sticks) butter
Instructions
Combine 3 tbsp kefir and 2 cups heavy cream.
Let it sit overnight until it looks foamy and has a sour cream-like texture.
Chill, then whip until it separates into butter and buttermilk.
Knead, add salt if desired, and enjoy!
Store in a mason jar or wrapped in waxed paper in the fridge for up to 2 months.
