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Originally Posted by Пятхъдесят Шест

Yes, just like that.

Only churn it the French way. I suppose?

french butter is cultured butter, by which i don't mean it reads books, but it is allow to "grow" some beneficial bacteria, which makes it both tastier & less watery. if it's made with raw cream, now... ooooh the best of the best.

there are good american imitations as far as i know, i used to buy something made in vermont.

i've been known to eat a whole stick of butter if provided with the right bread....