If it's homemade? Well... still working on acheiving better than equivalent taste with that one.
I think I am going to need to experiment with seasonings or spices to find the taste I am looking far. I keep thinking there will be a stronger tangy taste. (Like the store bought cultured stuff....) Maybe I am just rushing the process by stopping at 24 hours instead of going on to 36. So far I have tried a mild creme fraiche (two Christmases ago) and plain yogurt (this time) as the culture. Next time, the buttermilk.
But, better taste aside, there is something about the process of taking cream and turning it into butter that makes you feel like you have concquered something basic and raw. Almost primal. Like making bread! Plus its just so cool to watch the cream thicken overnight and then, after mixing the cream to a point just past the place you would normally stop when making whipped cream, to watch the butter globules just -POOF- suddenly drop out of the whipped cream and appear in your mixing bowl! One minute cream, next minute butter. Who knew butter could be so close?
Used the recipe from this article- http://seattletimes.nwsource.com/html/pacificnw/2009533119_pacificptaste26.html
with Snowville Creamery whipping cream
and about 1/2 c of nonfat plain Dannon yogurt.
Getting ready to mix up the thickened cream
As the cream turns grainy and the butter starts to drop out
During the rinsing process
Butter! rolled up in wax paper and ready for the freezer
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