Create creamy, probiotic and vitamin-rich kefir butter using two ingredients and eight simple steps.

Kefir butter:
Prep time: 24 hours
Cook time: 30 mins
Total time: 24 hours 30 minutes


  • Cream (as much as you would like)
  • 1 tablespoon Kefir per 950ml of cream



  1. Pour cream into mason jar/jars and add your tablespoons of kefir.
  2. Cover the jar with the paper towel and seal it using the rubber band. Leave at room temperature for 24 hours, or until the cream has thickened to the consistency of sour cream.
  3. Once the cream has thickened, place it in the fridge for a few hours, or preferably overnight.
  4. Remove the cultured cream from the fridge and let it stand until it is 12 – 13 degrees centigrade. Place in the mixer on medium speed. Continue mixing past the whipped cream stage, until it takes on a grainy texture. When you notice this change, turn the mixer down to a lower setting to prevent it from spilling as the cream separates into butter and liquid buttermilk.
  5. Once butter and buttermilk have separated, strain contents of mixer through the strainer into the bowl, allowing the buttermilk to gather in the bowl for later use.
  6. Rinse the butter in the strainer under running water until water is no longer milky. Place in a wooden bowl and use a butterpat to help squeeze out any remaining buttermilk. Note that it will not be possible to get rid of all traces of buttermilk, but remove as much as possible before moving on to step 7.
  7. After washing, squeeze out as much liquid as possible and transfer butter to a cookie tray lined with parchment paper.
  8. Place a sheet of butter paper on the table. Wet the 250gram butter mould. Place the butter mould on the paper. Fill the butter mould with butter and scrape the top flat with the butterpat.  Remove the butter mould and fold the paper over the butter. If you have less than 250gram butter use a mason jar or roll it into a log or ball to store. Store in the freezer until used.

Original recipe by Beets & Bones