Instructions

1. Mix the starter culture into the cream, allow it to culture at room temperature for 24-48 hours. (If you want sweet cream butter, skip this step.)
2. Place the cream in a food processor or blender, and allow it to churn until it “breaks”. (Fat particles separate from the liquid buttermilk)
3. Strain off the buttermilk.
4. Wash the butter in ice cold water, pressing it together with a wooden spoon to remove buttermilk.
5. Rinse, and repeat until the water is no longer cloudy with buttermilk.
6. Add salt to taste if desired.
7. Wrap tightly in plastic wrap.
8. Store in the fridge for several days, or in the freezer for long term storage.