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If butter upsets your stomach, it might not be the butter. Before refrigeration, all butter was cultured. Cream sat out for hours, fermented naturally, then got churned. That's how butter was made for thousands of years. The bacteria broke down the cream, developed flavor, and transformed the texture before any churning even happened. Modern butter skips all of that. Pasteurized cream straight to the churn. Faster, cheaper, far less flavor. And nothing alive in it. This is how it's supposed to be done. HOW I MAKE IT 2 quarts (64 oz) heavy cream Culture of choice: 2-4 tbsp live-culture yogurt, ¼ cup kefir, or ¼ cup cultured buttermilk Salt, optional, 1-2% of butter weight Mix the cream and culture in a jar, cover loosely, not airtight, and let it ferment at room temp, 68-74°F, for 24-48 hours. Chill slightly if it's warm, then churn until the butter clumps separate from the buttermilk. Strain and save the buttermilk. Wash the butter in ice water until it runs clear, mix in salt if you're using it. Refrigerate, best within 2-3 weeks, or freeze it. Recipe's right here, free, like always. If you want my full fermentation system, comment SYSTEM and I'll send it your way. #fermentation #culturedbutter #fermentedfoods #realfood #guthealth brinelab dishbydavid traditionalfood