I made cultured butter once using yogurt and heavy cream. I assume the cultured cream is not necessarily sour cream but more of a creme fraische. But if memory serves it was basically the same process as yogurt.
I made cultured butter once using yogurt and heavy cream. I assume the cultured cream is not necessarily sour cream but more of a creme fraische. But if memory serves it was basically the same process as yogurt.
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