Charles Gifford wrote:

> "maxine in ri" > wrote in message
> ...
>
>>BuZzY wrote:
>>
>>>Hey all
>>>
>>>We ran out of butter tonight, so just for fun I blended some heavy
>>>whipping cream (per Joy of Cooking) and the yield was quite good
>>>(snacking on fresh bread tonight!).
>>>
>>>This homemade butter is great and it makes me wonder: what do the dairy
>>>people add to store-bought butter-? Is it as pure as the blender
>
> product-?
>
>>>Jus' wondering--
>>>
>>>buzzy
>>
>>Age. Also can depend on the type of milk used for butter making,
>>and what the cows were eating that week. If you're used to buying
>>regular salted butter, that was probably the difference. If you
>>compare your product with unsalted or sweet butter, then you'll have
>>the comparison.
>>
>>maxine in ri
>
> If the original poster is in the U.S., it will be somewhat difficult for
> him/her to find anything except sweet butter. At least that is what I find.

Sweet butter means it was made with sweet or unsoured cream. Some
specialty stores offer cultured or soured cream butter. I make my own.
Heavy cream soured with a yogurt culture for 48 hours. Whip, wash and
form. Great stuff.

Pastorio