Ingredients

• 1 tablespoon kefir grains
• 1 quart fresh cream

Instructions

• Use 2 quart mason jar.
• Pour cream in jar and add kefir grains, cover.
• Allow to ferment for 24 hours.
• Remove kefir grains with a wooden or plastic spoon to strain out.
• Shake the jar for 5-10 mins until you see butter clumps and buttermilk separating.
• Strain out clumps of butter and submerge in ice water bath.
• Squeeze the butter clump to get the excess buttermilk out, put back in the ice bath.
• Put in a crock, unsalted butter can be in refrigerator for 3 weeks.