Heavy cream, no preservatives
Butter milk, aka mesophiliic starter culture. Thawing to 68^ degree normal room temp. At room temp it should smell active.
Heavy cream and buttermilk combined. Then, culture for 12 hrs at 68 degrees. Cover with cloth.
Refrigerate 12 hrs
Return cream to 54 degree F .
Then churn in mixer. Cream will whip, cream peaks form and fall.
Stop when butter flecks group and buttermilk splashes. About 15 minutes.
Strain ,butter flecks and buttermilk ,in butter muslin cloth.
Final products. Refrigerate or bake with fresh cultured butter. If you need more buttermilk then; add milk to buttermilk and sit to ripen or freeze buttermilk in ice cube tray.
Store starter culture cubes in freezer zip lock.