Making my own cultured butter is a dangerous new hobby. Flavored with kelp flakes & coarse sea salt. Good enough to eat on its own.
Ingredients & Method: Add 1 tablespoon of live cultured plain yogurt for every 1 cup of heavy cream. Mix it up in lidded container. Cover with lid and let sit at room temp 18-24 hours until it looks thickened. Then chill in fridge until very cold. Use stand mixer with whisk attachment and beat until the butter separates from its buttermilk. This is past the point of whipped cream. Save buttermilk for other uses! Press out butter and wash the butter in ice water keep changing water until water is clear. Knead in salt and any seasonings. Cover and store as normal.