In the June/July 2009 issue of Mother Earth News, food historian William Rubel will bring us a fantastic and easy technique for making sweet cream and cultured butter at home. So we're interested in reader recipes that capitalize on the divine qualities of freshly made butter, and of course that other delicious product of butter making: fresh buttermilk. If you've got any great butter or buttermilk recipes, please share them with other readers in the comments section below.
For example, I made butter last week and used the buttermilk to cook my breakfast oatmeal — and of course enjoyed a melting pat of fresh butter on top!
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