Foodplayerlinda describes herself as "a freelance chef in Connecticut." She has a beautiful and informative blog called Playing with Fire and Water. Her latest post is entitled Cultured Butter. The post is particularly informative including the science behind and instructions for making one's own butter. She also asks good questions. It is a post worth reading and a blog worth following!
Why don't more restaurants make their own butter? Why aren't there more artisanal producers? Why don't I make it? All one needs is a good source of heavy cream. Hmmm. Battenville Valley Creamery anyone?
Do you make your own butter? Ifso, please share your experience.