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Use your fermented butter on bread, for cooking, or baking.
Keep refrigerated and use within 2 weeks for best freshness.
Freeze butter to extend storage up to 3 months.
Variations
Add a pinch of salt while kneading for salted butter.
Mix in fresh herbs like chives or dill for flavored butter.
Use different starters like kefir or sour cream for varying tanginess.
FAQ
Q: Can I ferment cream without buttermilk or yogurt?
A: Yes, but fermentation will take longer and might be less consistent.
Q: What if the cream smells bad instead of tangy?
A: Discard it; bad smell indicates spoilage, not fermentation.
Q: Can I use low-fat cream?
A: No, heavy cream with at least 33% fat is needed to produce good butter.
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