Use whole unhomogenized milk! Raw is best. Save the buttermilk for baking! Butter and buttermilk can be frozen for later.
I like this fresh butter a lot, or even when I freeze it for later, because it has a lighter taste than store butter. It seems softer and more velvety to me when I spread it over my thick warm homemade wheat bread.....
Makin myself hungry now.
Enjoy!
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