We asked Adeline Druart, dairy expert and general manager of the excellent Vermont Creamery, to teach us how to make cultured butter at home.
Tips for Success:
• A stand mixer makes a great butter churner—but a messy one. Use a pouring shield or cover the bowl with plastic.
• Any good-quality cream will work well, but look for the highest fat content possible. At least 40 percent butterfat is ideal.