Is it possible to buy unpasteurized, or at the least non Ultra-pasteurized cream in Maryland?
Saw a TV blurb about making butter by shaking cream in a jar, and everyone seems to say that while Ultra Pasteurized cream will work okay, the butter will be much better with non-pasteurized cream (with at least 35% butter fat).
http://www.cheesemaking.com/Butter.html
Saw a TV blurb about making butter by shaking cream in a jar, and everyone seems to say that while Ultra Pasteurized cream will work okay, the butter will be much better with non-pasteurized cream (with at least 35% butter fat).
http://www.cheesemaking.com/Butter.html