Description
This homemade butter delivers the health benefits of probiotics and heart healthy olive oil in tangy, spreadable butter with a hint of sea salt for your morning sourdough toast.
Ingredients
Units
Scale
- 1-pint heavy whipping cream
- 2 tablespoons plain kefir
- 1/2 cup extra virgin olive oil
- 1 teaspoon sea salt
- Ice water
Instructions
- Place 1-pint heavy whipping cream and 2 tablespoons plain kefir in a quart size jar. Stir. Cover with a lid.
- Culture the cream by setting it on the counter at room temperature, and out of direct sunlight, for 18- 24 hours until the cream is thick and no longer liquid.
- When it’s done culturing use a hand mixer to whip the cultured cream at high speed, for approximately 3-5 minutes until it separates into butter and buttermilk.
- Gather the solid butter together with your hands. Squeeze it together. Remove as much buttermilk as possible. Place the butter in a small bowl of ice water. Knead several times in the water to remove more buttermilk.
- Remove the butter from the water and knead it a few more times to remove the liquid. You can also use a dough scraper to press and fold it on a large wooden cutting board to remove more liquid. Press as much water/buttermilk out of the butter as possible.
- Keep the leftover buttermilk and use it for other recipes.
- Place the butter in a clean glass mixing dish and add ½ cup extra virgin olive oil and 1 teaspoon sea salt. Use a hand mixer and beat on high for two minutes.
- Store the cultured olive butter in a covered container in the refrigerator.
Notes
Whip the cream just after culturing it so it’s already at room temperature. Use a high-quality heavy whipping cream for the best results. I often like to double this recipe.
- Prep Time: 20 minutes
