Butter is so fun to make-- a great project to do with your kids. If you just overwhip cream, you'll get it-- but cultured butter is made from homemade creme fraiche, and is just all-the-more delicious. It almost tastes like cheese. I think I had you at, "Butter that tastes like Cheese?!?", didn't I?
Homemade Butter, here shown posing with Eric's homemade Date-Coriander bread from a wild yeast starter. Oh wait, your husband doesn't bake Date-Coriander bread from wild yeast starter? I mean, I'm sure Wonder Bread will be just as good.
1 quart heavy cream
1/3 cup buttermilk
1 teaspoon kosher salt
a tablespoon or two of chopped herbs-- optional
In a large bowl, whisk the heavy cream with the buttermilk. Cover with plastic wrap and let stand at room temperature until it's as thick as sour cream-- up to 48 hours.
Scrape the cultured cream into the bowl of a stand mixer, cover with plastic wrap and refrigerate until well chilled, at least 45 minutes.
Wrap the rim of the bowl well with plastic to catch any splatter. Beat the cultured cream with the whisk at high speed until the butter solids start to form a ball, about 4 minutes. Add salt and herbs, if using, then mix until well-incorporated. Drain the butter solids in a fine sieve set over a bowl and reserve the buttermilk for another use.
Transfer the butter to a large bowl and knead it to squeeze out any excess buttermilk. Continue kneading the butter until no water remains.
Form the butter into a cylinder or block, wrap it in cheesecloth and gently squeeze to remove any remaining moisture. Discard the cheesecloth and wrap the butter tightly in plastic, followed by parchment paper.