Now some folks culture butter by allowing the cream to go sour and then making the butter, giving it a sharp taste, I was reading that room temp cultured cream would make butter much, much faster, given that my first butter took about 45 min that appealed to me greatly..
So this morning, I took a quart jar of one day old cream and added in a heaping tbsp. of live active cultured yogurt and let it sit at room temp till about three this afternoon, at which time I started shaking the jar, and within about 12 min we had amazing wonderful soft fluffy butter.. all photos taken inside on a grey overcast afternoon.
Here it is in the jar, it came out as a big blop, which made controlling the buttermilk a little hard but I am left with around a pint of raw cultured buttermilk that is so awesome to drink and also has many other wonderful uses, I will get to some of them sooner then later.
Into a big bowl it went, filled with cold, cold water to start to flush out the buttermilk..
third rince now and you can see if starting to come together..
now I am moving it around, and racing on the timing of it, the butter is very, very soft, I could have put it in the fridge for a bit but as I was down to just a bit of buttermilk left, I decided that it made more sense to add the salt and use it to help push out any of the rest of the buttermilk, (please note that I am freezing it in little jars and will only bring out 4 oz of the butter at a time, as it will go bad much faster if you leave any buttermilk in it.
Then just to surprise hubby, I saved a small jar full of fresh butter, put some garlic, herbs and black pepper in and made the most rocking garlic butter ever!