Sheep & Cow'S Milk Cultured Butter & Buttermilk

• 1 pint raw cream
• 3 tablespoons good quality sheep's yogurt
• 1 teaspoon salt

1. to make the butter you simply add the cream to a good size bowl with high walls, whisk it a bit.
2. secondly, add the yogurt to the cream w/ the salt and again whisk a bit. let sit in a warm area for 8 hours or over night to culture.
3. post culturing, put the ingredients in a mixer fitted w/ a paddle. once you have a lump of butter in a pool of buttermilk. shift the lump in a colander. save the buttermilk!
4. flatten the butter lump and chill for 30 min.
5. knead it under water in a bowl, removing the trapped pockets of buttermilk in the butter. it will sour the butter. let it dry out a bit. put it in a butter keeper or wrap it in parchment and refrigerate.
6. voila! you have the uttermost delicious butter & buttermilk ready for countless adventures, you will never want to go back to store bought.

cream, s yogurt, salt

Taken from food52.com/recipes/21386-sheep-cow-s-milk-cultured-butter-buttermilk (may not work)