Macumbeira Fina
Most butter is missing the most important step. Fermentation. Before refrigeration, all butter was cultured. Cream sat out, fermented naturally, then got churned. That's how it was made for thousands of years. The bacteria broke down the cream and developed flavor before any churning happened. Modern butter skips that. Pasteurized cream straight to churn. Faster, cheaper, less flavor. The method: 2 bottles heavy whipping cream 2 tablespoons cultured yogurt Mix in a jar, lid on, sit 12-24 hours ...
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