Recipe Description:
We’re making cultured butter and buttermilk here, this is serious stuff. Seriously simple. Seriously. Why would you want cultured butter over regular butter? Cultured butter has good bacteria. You know, probiotics? Good for your gut? Supports immune system? Trims tummy fat? Yeah, that kinda bacteria. The good kind.
I’ve never had cultured butter before. What does it taste like?
Like *slightly* cheesy butter. It’s super yummy!
My daughter loves it! She was licking my beater this evening.
That’s happy!
I’ll have to try it. Unfortunately I can’t get any raw milk, cream, etc. It’s illegal in our state. I’m having the worst time trying to find just plain “cream”. Any ideas?