Probiotic (cultured) Butter Recipe - Instant Pot / Yogurt Maker or Oven
Many butter recipes today are made by simply churning, or in modern day terms "whisking/blending" double or thick cream in a food processor until we get butter. Great for a quick fix, but historically this isn't how butter was made. Instead the cream was skimmed from the top of raw milk over a number of days to collect enough. It was then left at room temperature for a day or so until it "clabbered" or soured. This is when natural microbes and yeasts in the air colonise the raw milk alongside the bacteria that already resides there, the cream becomes thick and tangy and in effect you've created the original "sour cream". The first time I made this it was a warm summer and I did indeed clabber the milk traditionally. However when I tried again in winter the results were less successful, Google suggests clabbering dairy is indeed less predictable - particularly when temperatures are changing (thank you British weather) and less than optimal.
