hi welcome back to the Metro therapy shop today I'm showing you how to make the deliciously creamy probiotic cultured butter so basically the process is exactly the same as making milk kefir instead you're using friend so using a single cream that doesn't have any thickening agents in it putting your milk kefir grains in a jar with your cream just like so leaving that to ferment for around 24 to 36 hours depending on the temperature and and once that's been commented that longest one has been fermenting for around 36 hours it's quite cold here in Sydney at the moment you do the usual as you would with not kefir while straining that does take a little while longer because that's not being thick that's nearly done there as you can see we've got the kefir grains left in there and a really nice thick cream there like so what we then do is get that fermented cream and pour it into a jar now just make sure that the jar has a good bit of space at the top because what we will be doing you can shake in shading and they can bottle really hot simple process we put that on there all we do might do is just pause this for a moment because you might get non-default okay so basically you pull shake this run only a few minutes what's not to happen is that will start to set right and that's basically separating into buttermilk butter so once you feel like that's really separated nicely shake really get those she's separating and then out you pour it what you'll find is you will get the buttermilk just allow that not to want to come out first you can use back that buttermilk as you would use to knock in cooking in pancakes and like that okay and then you've got your delicious butter I just need a little help out there yeah laughs that's like now I would have sought mutter you can just add some salt in now you can add some herbs in anything like that what you now want to do use something to really start to Pat that I can get yourself some lovely butter butter patters if you like otherwise just using some kind of gitche implement they said you just keep squeezing that together because you really do want to get as much of that buttermilk out of the butter as possible because leaving too much buttermilk in I can cause the butter to go off quite quickly as it is the butter probably only lasts around five to six days in the fridge but to be honest it's so delicious it will really love that long okay so I'll just grab a plate and there we have delicious probiotic tortured button