600ml real cream

½ cup kefir (milk)

1 litre jar with lid



Pour the 600ml of cream into a 1 litre jar.  

Add (around 1/2 cup) of milk kefir to the cream.

Then shake to distribute.

Let sit in the fridge for a week or so –(shake it occasionally if you like)

The mixture is now ’sour cream’ so it can be whipped and used any way you like (delicious on pikelets or pancakes with preserved fruit 🙂  

Taking it a step further –

Pour the mixture into a food processor and process until the whey separates and the mixture turns a beautiful gold colour.  Drain off the whey (you can use this when making sourdough bread) and put the butter into a bowl/dish and rinse a number of times in cool water to remove all the whey.  When you pour the water over it, use a fork to squash and stir it around to release the whey, usually about three or four times is sufficient.  

And voila!  You now have a cultured butter – it can be left on the bench and won’t go ‘off’ – however if the temperature is extremely high I put it in the fridge.   ENJOY! 



Mary Valley Permaculture