I love butter. It’s by far my favorite cooking fat. It comes from such humble beginnings and yet through a simple and ancient process it can be transformed into liquid gold. Butter is unmatched as a foundational ingredient in the kitchen because of its versatility. It has this delicious ability to add body and depth whether your sautéing vegetables, basting meat, or emulsifing it for a sauce.
4 cups heavy whipping cream
2 oz (6 tbsp) buttermilk
Mix cream & buttermilk together.
Allow mixture to culture at room temperature for 24 hours.
Place mixture in refrigerator until cold.
Put in mixture with a paddle and churn until broken.
Squeeze out buttermilk.
Eat & enjoy!