This I would love to try!
Boy~Oh~Boy… I’m getting old. I will now give you a recipe for butter the way your great-grandma made it… Clabbered butter is cream which has gone sour with healthy, natural cultures which are in yogurt, buttermilk or raw milk.
4 cups of Heavy Cream(not ultra-pasturized, raw milk cream is preferred)
1/3 cup of Yogurt or Buttermilk(only necessary if you do not use raw cream, make sure yogurt or buttermilk doesn’t contain stabilizers or gums)
Sea Salt~ to taste
Pour cream into a glass bowl and mix in yogurt or buttermilk. Cover loosely and place in a warm area of the kitchen overnight. After 12-18 hours, your cream will be
Cultured Cream [photo source: nourishingdays.com] noticeably thicker and slightly tangy. If your cream is bubbling or putting off gases than a bad bacteria has gotten into your beautiful cream (this rarely, if ever happens). Mourn it…
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