Did you know you can make your own gut-friendly butter at home, but instead of using the usual cream to make it, just take it further and add a natural probiotic to it! Plus, you can also infuse it using your favourite herbs or spices and beautiful sea salt flakes to make it taste divine.


  • 1 L heavy whipping cream
  • 1 tbsp plain kefir or cultured buttermilk (piimä)
  • dried thyme (optional)
  • sea salt flakes


  1. Mix the heavy cream and the kefir/buttermilk with clean utensils in a clean bowl. Pour this in a big jar and cover it lightly with the lead (so while it’s fermenting, the gas is able to be released and not create an explosion-like effect).
  2. Allow the cream mix to sit in a warm (not too warm) place for about 12-48 hours until you see some changes (bubbles) and you test it and feel like it has reached a perfect taste for you.
  3. Now, you take the cream and place it in a bowl and start whipping it until butter forms and it starts releasing a liquid – this is what we call buttermilk.
  4. Either strain the butter in a cheesecloth to get rid of all the buttermilk, or strain it by squeezing it well using your hands and get all the liquid (buttermilk) out of it.
  5. Now you take the butter and place it back in a bowl covering it with filtered water and start beating it between 2 spatulas – when water becomes cloudy, you throw it away and pour new water over the butter and you repeat this until the water comes clean. That means there is no more buttermilk in your butter. Drain the water out and press the butter well to release all the water.
  6. Now you can add the salt and dried thyme if you wish and work it well into the butter.
  7. You can now save your butter in the fridge, whether inside a glass jar or on a waxed paper. Now will be ready to be consumed and will preserve in the fridge for 2 weeks (though it wouldn’t last this much).

It’s important to know that cultured butter is beneficial if consumed uncooked/unheated. So don’t use this butter to fry anything – just enjoy it on your oatmeal or on your sourdough. This is so we don’t kill the beneficial bacteria in it!

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