Nope. It's merely the by-product of making butter - healthy, good protein, no fat - excellent in soups and stews.
The best probiotics are homemade kefir and yogurt because they contain the widest variety of beneficial lactobacilli. Very easy to make as long as you follow the instructions to the letter. If not home-made, try the nearest on-farm made - not the big commercial brands because they contain only one to three species of bacillus = and not those sugary drinks because too much sugar is not healthy.
Other excellent sources include homemade sauerkraut and other forms of fermented and pickled vegetables. Again, home-made or locally made organic varieties are much richer in diversity than the pasteurised mass-produced versions.
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