Making Real Cultured Butter at Home

Most butter is missing the most important step. Fermentation. Two bottles

of heavy whipping cream, a couple of spoons of cultured yogurt, lid on, let it

sit for 12 to 24 hours. The yogurt wakes the cream up. By the next day it's tangy,

thick, and full of beneficial bacteria. Then it goes into the mixer. A few

minutes later the cream separates. Butter on one side, buttermilk on the other.

Rinse it, shape it, wrap it in parchment. Save the buttermilk. It's not that

watery stuff at the store. This is real cultured buttermilk. Before refrigeration

this was the only way butter was made. Cream sat out, fermented naturally, then

got churned. People did this for thousands of years. Now most store-bought

butter skips that step entirely. Pasteurized cream straight to churn. It's

faster, cheaper, but way less flavor. Store-bought butter doesn't even come

close. Make real butter.