Cultured Cream and Butter

Want to prepare your own butter? it’s simple. A food processor or stand mixer is a powerful churn. Cream behaves as it did when our forebears churned their own butter. Given enough agitation, the fat separates from the liquid (the buttermilk). The butter fat must then be kneaded to squeeze out the remaining water.

To make excellent butter, however, you can culture it, just as you can culture milk to make yogurt. The acidity from the lactic bacteria gives depth and flavor to the butt