homemade cultured butter

[Guest]

I am thinking of trying this using my homemade yogurt. I am wondering if I should use less than 1/3 cup of yogurt as it is tangier than crème fraîche and thicker than buttermilk.http://www.foodandwine.com/recipes/cultured-butter

 

[melissa-dallas]

I think you could use less if you want

My guess is that most of the "tart" winds up in the liquid rather than the butterfat.

I think when my grandmother made butter she didn't add anything. Just let her cream sit out until her desired degree of sour.