It is simpler for me at least this time around. I got heavy cream and made flavored kinds of butter. The leftover squeezed out stuff was left out and allowed to sour. Living in the middle of know-where has the benefits of visiting my Amish neighbors where I buy eggs, I can buy milk and buttermilk. No matter how hard we try, buttermilk from the store is more like wonder bread is to home-made bread. Nothing like the original. So I mix up some special flavored butter and freeze them and the leftover buttermilk. If you try this, make sure to get very fine cheesecloth to squeeze the butter from the milk. Thank god for stand mixers and food processors and all those modern wonders. I sure wouldn't like the churn pounding although the natural cultures in the probably contained lots of cultures (Good and Bad!).

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