Homemade Butter and Buttermilk


  • 1 tablespoon kefir grains
  • 1 quart fresh cream


  • 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.

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