I made butter, is it better?

Constance, Cat & I took a cheese-making class. What I learned is that if you are going to spend the time making one dairy-based product, you may as well plan to make at least five dairy-based products because one thing will lead naturally to the next. So you get some probiotic cultures and add them to cream and let your kitchen's bacteria go to town in the jar. Pretty soon you have some cultured cream, which you could use like a sour cream/yogurt/creamy spread. But if you put a lid on that jar and shake it up [for a long time], or put the cream in your food processor [much easier], the fat will separate and you get cultured butter. What separates from the butter is... butttermilk!