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Making butter yourself is not only pretty easy, the result is so delicious that you'll never want store-bought butter again. The traditional way of making butter, where cream is first fermented with lactic acid bacteria, makes the butter especially flavorful. I highly recommend trying it at least once.
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Intro: (0:00)
Fermenting cream: (0:13)
Working tools: (1:06)
Whipping butter: (1:26)
Filtering buttermilk: (2:23)
Washing butter: (3:02)
Packing butter: (5:46)
Outro: (6:40)
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RECIPE INGREDIENTS:
1000 ml full fat Cream (No UHT No E407)
50 g natural Yogurt
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