Homemade butter is probably something you never thought you could make. Too hard or too time consuming, you may think. But if you've ever accidentally over-whipped your cream until it looks slightly curdled (and I think we all have), you may be surprised to hear that you've actually already made butter. While butter used to be a tedious and time consuming process, nowadays we have helpful tools like blenders and stand mixers than can whip up a batch of butter in minutes. Unlike sweet cream butter which uses fresh cream, European-style or cultured butter has a remarkable richness and depth of flavor that can't be matched: the complex, tangy flavor that comes from the culturing process is well worth the extra 6 hours if you can bear to wait that long. If you've ever been to France and indulged in some of their amazing butter (seriously, I could live on French butter), then you know how amazing cultured butter is… regular, store-bought butter just can't compare. The other secret of French

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