I bought some cultured Vermont butter a few weeks ago. It was delicious, but expensive. So I came up with a recipe of my own, which yields 12 ounces of butter and, as a bonus, about 2 cups of buttermilk.
http://gaaarp.wordpress.com/2010/07/18/recipe-cultured-butter/
Cultured butter (and the resulting buttermilk) is indeed a treat.
If you feel like going off the deep end with this, I have been very successful with a Mesophilic-M culture (get it from cheesemaking suppliers) which is used to impart a buttery taste in cheeses. Even expensive European Style butters taste pale indeed after that...
Nice write up!
A treat to be sure. It's still not cheap (the cream is expensive), but it's well worth it.
And thanks for the tip. I'll have to check out a cheesemaking website.
If you have the store Smart and Final in your area check it out for "manufacturing" cream. It is only a couple bucks for a big quart size. I used to love making my own butter...
Unfortunately, we don't have a Smart and Final near where I live. I read somewhere that Costco has heavy cream pretty cheap, so I might check there.
Thanks for the tip.