I mentioned earlier this afternoon that I made some butter today and there was some interest, so here are some instructions in case you want to make your own. It's pretty easy...the sweet cream version is faster but the cultured butter is certainly worth the time. The butter I made today was from raw cream...when I have the time to make more cultured butter, this raw cream is sure to top the flavor of my last batch from pasteurized cream.
I read through the articles below and learned something from each.
Good luck, and let me know how yours turns out!
https://www.seattlet...-the-culturing/
https://www.marksdai...ultured-butter/
http://www.theprairi...ake-butter.html