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I actually do make my own butter. I buy discount creme from Grocery Outlet and churn it into butters of differing protein concentrations. I end up with yellow and white butters, depending on what temperature I churn at.
I then infuse them with herbs and spices, and sometimes clarify them into ghee.
It’s about the same price as regular butter, but it takes more work and is of higher quality.
I actually do make my own butter. I buy discount creme from Grocery Outlet and churn it into butters of differing protein concentrations. I end up with yellow and white butters, depending on what temperature I churn at.
I then infuse them with herbs and spices, and sometimes clarify them into ghee.
It’s about the same price as regular butter, but it takes more work and is of higher quality.