I love butter and unfortunately my cholesterol count shows it. We had the opportunity to have some really good butter while in France. Good butter is starting to infiltrate the States, but it still isn’t the norm yet. A few dairies are making cultured butter: Vermont Creamery, Plugar, and Organic Valley are all very good but not quite what we had in France. France takes its butter, like all food, very seriously. French butter usually is made locally to the region you are in. It is more than likely made from raw milk. Grass fed raw cream butter has the most nutrients because it has not been pasteurized or homogenized. With raw milk the milk and cream is allowed to separate and the cream is skimmed off the top. Depending on the state or country you are in you may have access to grass fed raw milk and I recommend using it to make butter if you can.
Making homemade cultured butter may not be economical if you just want some all purpose butter. If you want great tasting butter for bread, pancakes, sandwiches, and baking it is totally worth making your own because of the taste. Here in Georgia you can’t get raw milk for human consumption. The best I can do is grass fed cream and yogurt from a local provider. You will see a noticeable difference using grass fed cream as well. The butter will be much more yellow than if you were to use regular heavy cream. I’ve found the best provider in my area, Atlanta Fresh Creamery has the best cream and whole milk yogurt for making cultured butter. We try to support local companies as much as we can. Local is usually a hundred times better so why wouldn’t you want to?
The process of making the butter is pretty simple; it’s just a bit of waiting. Once you have the butter you’ll also have left over buttermilk to do with what you want. You could make biscuits, pancakes, etc… or freeze it for future use.
32 oz Heavy Cream (preferably grass fed with a high milk fat content)
1/2 cup Whole Milk Greek Yogurt (grass fed if possible)
Sea Salt to taste (optional)