Fermenting: Place the cream in a glass jar. Add the kefir grains to the cream. Allow the cream to culture for 12 hours or until thickened. Remove the kefir grains. Refrigerate the cultured cream until thoroughly chilled.

Making the butter: Pour the thickened cream is poured into the mixer bowl. Whip the cream with a wire whisk on medium speed until it becomes thicken. Scrape the sides of the mixer bowl. Keep the mixer running until butter particles separate and cling to your mixer whisk.

Washing the butter: Set a fine mesh strainer over a bowl. Pour the butter/buttermilk into the strainer. Collect the buttermilk in a jar and refrigerate. Rinse the butter particles with water. Dump them into a bowl. Press them together. With cold water running over the butter, fold and press the butter to remove all the buttermilk. WHen the water is clear, pour it off. Sprinkle salt over the butter. Fold the butter a few times to distribute the salt through the butter. Refrigerate.