next stop on this fermentation train 🚂

culturing milk to make cultured butter!

if anyone has tips or experience on doing this, let me know.

I'm planning on adding plain Greek yogurt (single serve size) to a heavy whipping cream about 1 pint to a sterilized jar. Let it ferment at room temp (about 68F) for a few days(?). Then when it's "ready" (not sure exactly how to determine this...) I'll churn it with my hand mixer. #foodstr