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. Bu
Most butter is missing the most important step: fermentation. Two bottles of heavy whipping cream. A couple 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. Butte
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