I have been researching yogurt. I think Bulgarian style yogurt is the best because there are no additives and is not strained which leaves the whey protein in.
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Alana is the author of two cookbooks, The Homemade Kitchen and The Homemade Pantry. She blogs at eatingfromthegroundup.com.
Hi Nancy, Are you looking to make cultured butter? For straight (uncultured butter) there's no additional ingredient required beyond the cream. But yes, a but of Bulgarian yogurt should work to culture cream for butter. Just be sure that it's fresh and you like the way it tastes. Sour cream, kefir, or creme fraiche should work as well. I hope this helps!
I haven't tried to make butter but I am interested. Thanks