Looks good doesn’t it!
And, yes, it tastes as good as it looks!
Homemade butter tastes so much better than store-bought, so we took advantage of a good deal on some high quality cream and whipped up some butter.
What I used is cream (the only ingredient) from a local dairy that uses no antibiotics, hormones or GMO feed (the cows are mostly grass-fed).
It’s pasteurized (not ultra-pasteurized) and non-homogenized, so it’s really the best thing you can find short of raw cream!
True, this quality of cream can be difficult to find, so don’t feel like you can’t make butter out of whatever you have.
This 2-quart (1/2 gallon) of cream was less than $10 dollars and I got 1 quart of buttermilk, which I’ll culture, and 2 pounds of butter…
