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Homemade Butter: The Best You'll Ever Have

Whether you want it creamy or cultured, learn the secrets of fresh sweet homemade butter.

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Photo by iStock/Getty Images Plus/ToprakBeyBetman

 Of the sweet cream homemade butter I’d churned earlier in the day, my Italian visitor said, “It tasted heavenly.” Sweet cream butter is made from cream that has not been acidified by the conversion of milk sugar (lactose) into lactic acid by lactobacillus bacteria. Think of it as butter straight from the cow. The butter I served my friend was unsalted; so, in the slightly confusing language of butter, it was sweet sweet cream butter (not salted and not acidified).

Sweet Cream Butter

Sweet sweet cream butter is the purest butter — it most cleanly expresses the essence of the underlying cream. It was April when I made dinner for my friend, so the cows were eating from spring pasture. Spring pasture butter is more delicately flavored than the rest of the year, and more yellow because spring and early summer grasses are the most nutritionally complex, containing the highest levels of beta carotene. Indeed, the butter I made for my friend was sweet and bright yellow.



Prior to the industrialization of butter manufacturing in the late 19th century, butter sales were local, and butter customers were connoisseurs in a way that we are not. Early spring butter commanded a higher price than any other. Modern dairy practices ignore seasonal differences by feeding cows an unnatural diet of year-round grain. If you often make butter from good cream, you will notice changes as the seasons progress.

Cultured Butter

In the 7,000-year history of butter, sweet cream butter is comparatively new. In the few hundred years prior to the industrialization of butter making, cream was cultured before it was churned. Culturing was the consequence of the universal practice of accumulating multiple milkings before churning. There was no refrigeration, so the cream was stored in a cool room.






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