Step 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.)

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)

Step 3

Strain off the buttermilk.

Step 4

Wash the butter in ice cold water, pressing it together with a wooden spoon to remove buttermilk.

Step 5

Rinse, and repeat until the water is no longer cloudy with buttermilk.

Step 6

Add salt to taste if desired.

Step 7

Wrap tightly in plastic wrap.

Step 8

Store in the fridge for several days, or in the freezer for long term storage.