kefir butter

July 7, 2012

I'm in the process of making kefir butter. I put my grains in approx 1 qt. of

heavy whipping cream for about 36 hours. I also had some extra whipping cream

(1/2 pint) that I added to 1/2 pint of already made kefir also for 36 hours. I

strained the grains from the qt of HWC and added the pint of kefir/HWC. Using my

kitchenaid mixer and dough hook, I mixed for several minutes on medium speed.

Some butter milk separated, so I poured it off and continued mixing. I read on a

website to add 1/4 cup of ice water and continue mixing and to pour off the

liquid until it was clear. Since adding the ice water, my butter has changed to

the consistancy of beautiful butter cream icing. It just keeps getting fluffier.

Help! Does anyone know what I should do?

July 8, 2012

Dear ,

It sounds like a recipe for kefir or paleo ice cream. I think that you should

eat it.

From: theraifs@...

Date: Sat, 7 Jul 2012 19:44:56 +0000

Subject: kefir butter

I'm in the process of making kefir butter. I put my grains in approx 1 qt.

of heavy whipping cream for about 36 hours. I also had some extra whipping cream

(1/2 pint) that I added to 1/2 pint of already made kefir also for 36 hours. I

strained the grains from the qt of HWC and added the pint of kefir/HWC. Using my

kitchenaid mixer and dough hook, I mixed for several minutes on medium speed.

Some butter milk separated, so I poured it off and continued mixing. I read on a

website to add 1/4 cup of ice water and continue mixing and to pour off the

liquid until it was clear. Since adding the ice water, my butter has changed to

the consistancy of beautiful butter cream icing. It just keeps getting fluffier.

Help! Does anyone know what I should do?

July 8, 2012

I'm afraid you have made kefir whipped cream I make butter and just

put it in a jar and shake it til the butter forms, then I use a flat spatula

to move it around and drain the excess whey off.

July 8, 2012

,

I used to try to make butter in my KitchenAid mixer, but stopped that years

ago. With the pouring shield and a kitchen rag over the top of the

machine, my kitchen still ended up a mess. I mean mess (this from someone

who a mess in normal, so you know it was bad). After the whip cream stage

it should start breaking down into butter (cream, whipped cream, crap

spattering all over, butter...)

The last time I've made butter (from skimmed goats milk), I used my

cuisinart food processor. Putting in up to 2 cups at a time, I can get

butter in about 3 min. Way, way easier. Give it a try. Oh, and if you

have to use the mixer, use the whisk not the dough hook.

Leo

On Sat, Jul 7, 2012 at 1:44 PM, nancyraif1960 <theraifs@...>wrote:

> **

>

> I'm in the process of making kefir butter. I put my grains in approx 1 qt.

> of heavy whipping cream for about 36 hours. I also had some extra whipping

> cream (1/2 pint) that I added to 1/2 pint of already made kefir also for 36

> hours. I strained the grains from the qt of HWC and added the pint of

> kefir/HWC. Using my kitchenaid mixer and dough hook, I mixed for several

> minutes on medium speed. Some butter milk separated, so I poured it off and

> continued mixing. I read on a website to add 1/4 cup of ice water and

> continue mixing and to pour off the liquid until it was clear. Since adding

> the ice water, my butter has changed to the consistancy of beautiful butter

> cream icing. It just keeps getting fluffier. Help! Does anyone know what I

> should do?

>

July 8, 2012

I had a post on here about cultured butter and it was a whipped butter

consistency that tasted like a cross between butter and cream cheese...yummy!!!

Look for my posts to see how I did it.

Al

RE: kefir butter

>

>Dear ,

>

>It sounds like a recipe for kefir or paleo ice cream. I think that you should

eat it.

>

July 8, 2012

Whipped cream is on the way to butter. Keep mixing it and it will clump up.

You can also just use a mason jar and shake the jar for about 15 minutes and the

butter will form, but it has to be at room temperature to make the butter. Once

you have the butter formed and into a clump, then you can use the purified ice

water to rinse the butter, but not before it becomes butter.

Al

Re: kefir butter

I'm afraid you have made kefir whipped cream I make butter and just

put it in a jar and shake it til the butter forms, then I use a flat spatula

to move it around and drain the excess whey off.

July 12, 2012

Thank you to the person who suggested using a food processor for making the

butter!! I've been using my kitchen aid mixer with towels to keep it protected,

but was concerned about the cream getting into my motor. I had tried my vitamix

but the temp would heat up too quickly. So, today, I got my cultured cream to

68 degrees, used the food processor for about 2 minutes or so, and it came

together partially. I then threw it in my mixer for about 1 minute or so to

finish the process. I made 5 cups of cream into about 2 cups of butter in less

than 10 minutes. Normally, I would be mixing in my kitchen aid mixer for twice

that! Worked great - a few more messy dishes, but well worth the time.

July 13, 2012

, that was me.

Just to save time/washing etc, you can bring it to full butter in the food

processor, no need to do the two stage of moving from FP to mixer. Be a

rebel and give it a try.

Leo

On Thu, Jul 12, 2012 at 6:50 PM, bsbierle <sbierle@...> wrote:

> **

>

> Thank you to the person who suggested using a food processor for making

> the butter!! I've been using my kitchen aid mixer with towels to keep it

> protected, but was concerned about the cream getting into my motor. I had

> tried my vitamix but the temp would heat up too quickly. So, today, I got

> my cultured cream to 68 degrees, used the food processor for about 2

> minutes or so, and it came together partially. I then threw it in my mixer

> for about 1 minute or so to finish the process. I made 5 cups of cream into

> about 2 cups of butter in less than 10 minutes. Normally, I would be mixing

> in my kitchen aid mixer for twice that! Worked great - a few more messy

> dishes, but well worth the time.

>

July 14, 2012

that sounds so good. Do you use the kefir to make the butter with after

you have strained out the grains? Do you make it right then or what? I would

like to make some one day I think.

Rose

July 15, 2012

Hi, Rose.

I am blessed to get 2 gallons of raw milk each week, so I skim off the cream and

put it in a separate jar. I then culture that with some extra grains I keep

stored in the fridge with some milk. I usually culture for about 12-18 hours

and then pull the grains out, put them back in the milk storage, and make the

butter after that. I have had such variability with it coming together, though,

that I made sure this last time that it was at 68 degrees, as that appears (from

my reading) to be the best temp to make the butter. I wasn't able to get it to

come together this last time in the food processor, probably because I don't

have the best processor. That is why I had to stick it in my mixer for a bit.

If you have access to cream, I highly recommend the butter. I usually split my

batch in two and salt one part and keep the other unsalted. We use that for our

" weekend " coffee - butter coffee.

Good luck - it's worth the little bit of effort.

>

> that sounds so good. Do you use the kefir to make the butter with after

you have strained out the grains?

> Rose

>

July 15, 2012

If you don't get all the milk out of the cream, its hard to make butter, or

whipped cream for that matter. Its best to allow the fresh milk to sit in the

container for about 3 days or so undisturbed and very gently, remove the

container from the fridge to not disturb the cream. I will use a turkey baster

to suck the cream out of the container from the very top of the container. Go

slow because the turkey baster will suck milk us thru the baster up through the

cream like a straw. So hold the baster at an angle so you only get the cream.

If you pulled milk in with the cream, you will see the color difference of

yellow and white in the jar. Just pour the cream with the grains out very

slowly watching for any white and strain the grains from the cream. You may

also just pour the ream in a mason jar and shake it for about 15 minutes to make

the butter. Sometimes, the food processors heat up the cream too much.

I actually made successful kefir whipped butter when a friend of mine separated

my cream with her cream separator. But for some reason it was set for super

thick cream and it was almost butter coming out of the separator. I cultured

the super thick cream and never needed to put in my blender, food processor or

mason jar because it was so thick. I put the strained cream in the fridge and

the next day tasted it. It was the consistency of whipped butter and tasted

like a combination of butter and cream cheese.