It’s rare that I stumble on a website and wind up doing a post about it. In this case, I was following a thread from the Fancy Foods Show and it brought me to a small company in Selinsgrove, Pennsylvania which makes specialty butters from the milk of grass-fed dairy cows. The butter looked so good to me that I had to share it with
A little culture never hurts! Sweet cream butter is yummy, but cultured butter has the addition of good bacteria. So, why not add it in? It’s very easy to culture your cream before making it into butter. One way is to add a small amount of yogurt, buttermilk, or sour cream to your cream, leave it at room temperature for 12-24 hours, then chill it.