We actually put kefir grains in the cream for 24 hrs, strain and put in the fridge for another 24 hrs, then make the butter. We've noticed that the butter made from grass fed cows comes out yellow, whereas butter from normal cream is white (all of which were cultured from the kefir grains the same).

I just made it the 3rd way! It's really good and can be done by just whipping a large clean Wonton soup container left on the counter after two days with heavy whipping cream after I wiped some sour cream on the edges and bottom with the back of a spoon. Next, a splash of kefir in  grass fed cream, break foam but age a second two days before whipping, and after whipping, heat the whey to get it's solids out of solution and blend then add back to the butter thoroughly.

I was told that the intensity of the yellow comes from grass. In the spring cows have lots of fresh green grass and the butter is yellow but in the winter they are eating hay so the butter is white. I learned to churn butter at a period museum where we portrayed the Pilgrims. Marigold petals can be added to make the butter more yellow. My mother said when margarine was first sold it was white and came with a packet of yellow food coloring you could mix into it. Stores were not allowed to sell margarine with the color already added so that it could not be sold as butter by unscrupulous merchants.

Hey der!  I love H.E.B. grocery stores!  This will be my 4th winter in Texas.  I'm on a cultured butter making spree and have made butter, in kindergarten, with the shaken method (so fun, I totally remember that!) and now with a stainless steel hand-crank butter churn in a 1 quart mason jar.  I'm still working out the recipe but basically 1 quart / 4 cups of heavy cream to 4 TBSP cultured buttermilk OR 5 TBSP Kefir and 1 cup of plain yogurt OR 1 cup sour cream (I make both home-made yogurt and sour cream, it isn't hard).

Those amounts are too big for my lil hand crank churn so I will cut them in half.  I let the quart jar sit out with a ring / paper towel for 24 to 48 hours on the counter, just like for sour cream.

Last batch of butter only took 9 minutes to crank.  I put the jar / crank in the fridge so it was really cold, and didn't take long!  I wash the butter in a glass bowl with spring water.

Happy cooking everyone!  Can't wait to be back in Texas in December!  It's getting cold in Montana, snow next week!

I let the cream & kefir or sour cream ferment on the counter for 36-48 hrs unrefrigerated   Turns out great

Chef Steven, thanks for making cool butter and sharing your recipes.

Great demo and thank god for NO MUSIC!!!  I loved learning how to use Kefir as the probiotics in it are very good for the body. Such good information here, many thanks.  
Please don't use plastic wrap. Use waxed paper instead. Plastic wrap leaves plastic particles in the food and is stickier to remove.  Waxed paper looks nicer, no plastic in your body, and eco friendly.

Thank you for this wonderful video!

FANTASTIC! I made mine with the heavy and sour creams. Looking forward to using the fermented heavy cream and kefir.

Fantastic video

10 out of 10

thank you for your very complete explanation .living in France sour cream is not available that is the reason why i add crème fraîche instead in the cream prior to making the butter it gives the final product a very subtil flavor ..regarding the cultured butter i knew about it but never tried it not knowing the interest regarding the final product ..but thanks to your explanation i’ll try it next time .

Thanks for the information. 👍👍👌

can we make butter from thick yoghurt?

Wondering if I could just use mostly "soured" whipping cream, that's been too long in the fridge? (because I didn't get to the "making butter" thing soon enough?)

I wonder if you're oxidizing the beta carotene by using the blender causing the color to fade.

I do not waste my time with "Ultra Pasteurized" cream...sadly, that's what most all is at major grocery stores.  I have a smaller farm source that sells just Pasteurized heavy cream.  I get great results from that....I purchase an order of Buttermilk cultures....comes with 4 small packets.  I use one with each half gallon of heavy cream.

Is it milk or cream? Thanks for the demo.

good tutorial

I really like my butter, my spouse calls me ms Butterworth. Lol