Cultured Butter

Directions

1. 1
   In a medium bowl, whisk all of the ingredients together until well blended.
2. 2
   Cover with plastic wrap and let stand at room temperature for 48 hours, then refrigerate for 24 hours.
3. 3
   In the bowl of a stand mixer fitted with the whisk, beat the cultured cream mixture at low speed until the butter forms and the buttermilk separates out, 8 to 10 minutes.
4. 4
   Drain the butter in a cheesecloth-lined sieve; save the whey for another use.
5. 5
   Wrap the cheesecloth around the butter and squeeze out all of the excess buttermilk.
6. 6
   Transfer the butter to a medium bowl or a jar, cover and refrigerate.