A few weeks back, the New York Times had an article on how easy (& tasty) it was to make butter. I was very intrigued over how such a simple process could result in such a wonderful, creamy product. In our household, we try not to consume too much butter throughout the week but I would much rather eat real, fresh butter over chemically altered, full of preservatives, low fat margarine on my toast any day. We're all about whole foods and moderation and so this recipe really appealed to the Martha Stewart in me.
After doing some research on the topic, I learned that in order make a more flavorful pro-biotic butter the cream would need to be cultured. It sounds complicated but it's super simple. Take some yogurt, mix it in with the cream and let it sit on the counter for about 18 hours. Once the 18 hours are up, you'll have a mixture the consistency of creme fraiche - thick and rich. Chill it for a few hours and in no time you'll be ready to make butter.
Pour the chilled cream mixture in your stand mixer with the whisk attachment. Start it on a medium-low setting and be patient. After about 5 minutes or so, the cream will separate into butter milk and milk solids.
Once you get to this stage, you're just about done. Strain the butter and wash it a few times in cold water (that will help prolong the shelf life). And that's it, you're ready to enjoy the sweet, fresh taste of real butter. At this point, we added some fleur de sel to get salted butter.
I promise you, it's like nothing you've ever had before and it'll be hard to go back to the overpriced, no taste, grocery store variety.