Kefir Cultured Butter

Masło z kulturami bakterii

Preparation info
  • Makes

    9 ounces

    • Difficulty


    • Ready in

      10 hr

Appears in
Fresh From Poland: New Vegetarian Cooking from the Old Country

By Michał Korkosz

Published 2021

  • About

All butter is great, but some butter is truly fabulous. Culturing the cream with kefir turns it into tangy, milky crème fraîche, which is just a step away from becoming pure butter (and buttermilk). All heavy cream that’s beaten too long will turn into butter, but this one packs a whole new depth of flavor.


  • 2 cups (480 g) heavy cream
  • cup (80


  1. Pour the heavy cream and kefir into a medium bowl. Whisk briefly to combine, then cover the bowl with a clean kitchen towel. Set in a slightly warm place to culture for 8 to 12 hours, until it smells slightly sour and tangy.
  2. Chill the cultured cream in the refrigerator for about 1 hour. Transfer it to the bowl of a stand mixer fitted with a whisk attachment. Co