and then added the extremely softened Plugra to your cream (mixing it in really, really well), along with your buttermilk as a "starter" of sorts if you would get a better tasting butter? Any beneficial bacteria in the Plugra would be passed on to you cream in this way. I think it would be worth a try.
If this is too bland using your butter recipe, you might try using this again, but letting it set longer (in a cool place) to enhance fermentation. And since cream is so expensive, you might want to try this in smaller batches.
Of course, I think one of the big things that matters in milk, as well as many other foods is: What did the cow(s) eat?
If this is too bland using your butter recipe, you might try using this again, but letting it set longer (in a cool place) to enhance fermentation. And since cream is so expensive, you might want to try this in smaller batches.
Of course, I think one of the big things that matters in milk, as well as many other foods is: What did the cow(s) eat?