Gurnsey Culture Butter
We would now like to share with you our steps in making cultured butter.
We use heavy cream. We heat the heavy cream to about 77 degrees.
We now put MM 100, a live active culture in the heavy cream. We now hold this temperature for 24 hrs.
We use only stainless steel containers for this whole process. When done culturing we put this heavy cream in ice water for 12 - 24 hrs. Once it is thoroughly cold we make Butter with it.
The culturing process is what makes the cultured butter so very healthy and valuable to the body.
Some research shows this can also help the body fight against sickness and or some diseases.
We wish you well and hope you enjoy the " cultured butter