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Food / Cultured Butter
« Last post by Gingerbread on July 12, 2025, 09:01:02 PM »Does anyone here like it, use it, or make it?
I got gifted some kefir grains from a neighbor, which are awesome. I have been making kefir regularly since about April.
I now use it like i had been using yogurt
But it's a lot of kefir if you want the grains to keep active. So I decided to try to make cultured butter.
First attempt was from a pint of heavy cream and some kefir as the "starter". 30 hours of fermenting, then chill, then whip into butter. It was pretty good, but the flavor wasn't "tangy" like i expected. So it's almost gone, and I'm making some more. Currently fermented for 34 hours and is chilling overnight. Super yellow from this cream. Here's some pics. The one with bread is Cabot butter vs what i made. Cabot is pale.
TAPAS!
I got gifted some kefir grains from a neighbor, which are awesome. I have been making kefir regularly since about April.
I now use it like i had been using yogurt
But it's a lot of kefir if you want the grains to keep active. So I decided to try to make cultured butter.
First attempt was from a pint of heavy cream and some kefir as the "starter". 30 hours of fermenting, then chill, then whip into butter. It was pretty good, but the flavor wasn't "tangy" like i expected. So it's almost gone, and I'm making some more. Currently fermented for 34 hours and is chilling overnight. Super yellow from this cream. Here's some pics. The one with bread is Cabot butter vs what i made. Cabot is pale.
TAPAS!
