Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Letting the cream go sour adds a welcome, mild funkiness to this homemade butter. This recipe hearkens to European-style butters where flavor is something to be desired, not obliterated as it is under USDA guidelines.
