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Part of the research here is in using strain specific cultured butter
We make butter that can be stored and used over 5 weeks l we use 2 litres of cream which gives us roughly 1 litre of buttermilk and 1kg of butter. This might seem like a lot, but when you split the butter into 5 x 200g and add your ingredients to each one and free them in increases your diversity in your every day food and is a delicious way to apply the latest research on nourishing the gut by incorporating ingredients and probiotics into the way you eat your bread every day...
