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!
Just another Day on the Farm 
Oh man, does that sound good!
Are you allowed to sell your butter? Or is that a no like the raw milk. Perhaps there is a market for the yummy stuff you can make with all that milk.
The milk and all milk products from butter to cheese etc are all in the no list, I can use it on the farm, and I can share it with guests on the farm.
I learn so much from you here. Thanks!
Hi Lynda
Thanks for letting me know, I love getting feedback if you find something useful!
You’re making my mouth water! Thanks for this . . . we’re hoping to add some dairy goats in the future and I had heard about cultured butter but had no idea how to go about it. Looks amazing!
Glad you liked it slow foods mama, its funny because when I said cultured butter to my mother she informed me that our family does sweet butter and I went ok.. but again, I think she was thinking of soured butter, not fresh sweet but still cultured butter. They have quite a different taste compared side by side..
I can’t wait to try them all. Baby #2 is coming in a few months, so now milking animals this year, but I’m hoping in the next year or so. Butter, cheese, yogurt all that make me so excited. My dad worked in a commercial dairy, so I grew up getting to see it all done on an industrial scale, I’d love to learn how to do it myself. As it is, my 2 year old licks butter straight from the block, so I know he’ll approve . . .