Cultured Butter is cream with the addition of buttermilk then sit at room temperature for 24 hours and gets thick and tangy.
2.)Cover with a cheesecloth or a cloth and let sit at room temperature for 24 hours. It will become very thick when ready.
3.)Put into a food processor and process until the cream separates into clumps of butter floating in liquid. It should take about 5 minutes.
4.)Pour the mixture into a fine mesh strainer. The liquid can be used for any recipe that calls for buttermilk. You can put the butter into a cheesecloth to remove all the buttermilk.
5.)Add the sea salt.
It will keep for 1 week in the refrigerator.
Now it is ready to eat and boy it is good!