How to Make Homemade Kefir Cultured Butter (Probiotic & Creamy)

Bring the goodness of kefir into your kitchen with this tangy, probiotic-rich kefir cultured butter. It’s creamy, flavourful, and surprisingly easy to make at home. Perfect for spreading, baking, or adding gut-healthy probiotics to your meals. 

Why You’ll Love It

• Probiotic boost — brings gut-friendly kefir into your butter.

• Rich flavor — tangy and luxurious.

• Simple method — just cream, kefir, and time.

It has been reported that home-made milk kefir has over 50 strains of bacteria and yeasts, whereas store-bought milk kefir only has 10 strains. 

Imagine having a butter loaded with so many probiotics!!

Prep Time: 15 minutes (plus 16–24 hrs culturing & chilling)
Total Time: ~1 day
Servings: Makes ~1 cup butter + 1 cup buttermilk

Ingredients

• 2 cups heavy cream (raw or pasteurized)

• 1 Tbsp kefir grains (or 2 Tbsp kefir starter culture)

• ½ tsp sea salt (optional, to taste)

If you do not have milk kefir grains, head over to our store and grab yourself some.

Instructions

1. Culture the Cream

   • Pour cream into a clean jar.

   • Add kefir grains and cover loosely.

   • Leave at room temperature (20–24 °C) for 16–24 hours, until thick like sour cream.

2. Chill

• • Remove kefir grains.

  • Cover and refrigerate until firm.

1. Whip into Butter

   • Beat cream with a stand or hand mixer.

   • Once butter solids separate from buttermilk, reduce speed to avoid splatter.

2. Strain & Rinse

   • Strain through a sieve, reserving the liquid buttermilk.

   • Rinse butter under cold water or knead in ice water until the water runs clear.

3. Season & Store

• • Mix in salt if desired.

  • Store butter in an airtight container in the fridge.

  • Save buttermilk for pancakes, biscuits, or sauces.

🥄 Nutrition Facts (per 1 Tbsp butter)

Note: Values are approximate and depend on the cream used.