Interesting that cultured butter! It’s a kind of butter with more salt!?
You’ve started working very early to avoid the heat. Here we have rain very often as it’s rainy season. So, we need helpers with grass and weeds cutting! They grow very fast with plenty of rain!
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Actually the cultured part is because raw cream was left to ferment for 2 days at 90F, all by accident. You can't do that easily with pasteurized dairy but raw milk and cream don't rot, they just change form. The salt was to stop the fermentation, we hope...