Heavy whipping cream has the highest fat percentage, making it easier and more productive to turn into butter. For a more unique flavor not available in stores, try buying raw cream from a local dairy. If this is not available, vat-pasteurized cream will produce the best flavor, followed by ordinary pasteurized cream, with ultra-pasteurized (UHT) cream a last choice option.  Avoid cream that contains added sugar. The fat percentage listed on the cream tells you how much of the cream will end up turning into butter. A minimum of 35% is recommended. In the US, you can search Real Milk Finder for local sources of raw milk. A colder bowl will prevent the butter from melting. Chilling a second container of water may also be useful at this stage, especially if your tap water tends to be on the warm side. Don't fill it to the brim, since the cream will expand with air before it turns into butter. If you skip this step, you'll be making sweet cream butter, a mildly flavored variety that includes almost all commercial butter sold in the United States and the United Kingdom. If you want a more complex flavor, similar to butter sold in continental Europe, introduce a slight, acidic fermentation to make "cultured butter" instead. This acid also speeds up the breakdown of fat and liquid, shortening the churning time.  One easy option is to add either buttermilk or plain yogurt with added cultures. Use one tablespoon (15 mL) of the sour addition for each cup (240 mL) cream.  Alternatively, buy mesophilic cheese culture online. Mix in ⅛ tsp (0.6 mL) for every quart (liter) cream. If you added cultures, leave the cream out for between 12 and 72 hours, checking every few hours. The cream is cultured once it is slightly thick, foamy, and smells sour or tangy. For sweet cream butter without culturing additives, just leave out the cream until it reaches about 50–60ºF (10–16ºC). This will make it easier to churn, but is still cold enough that the butter should be firm and easy to handle during the later stages.
फ्रेश, हैवी क्रीम के साथ शुरुआत करें: अगर आप इलेक्ट्रिक मिक्सर इस्तेमाल कर रहे हैं, तो एक बड़ा बाउल और पानी का कंटेनर ठंडा कर लें: बाउल में क्रीम डालें: स्ट्रॉंग फ्लेवर और चर्न (churn) करने या मथने में सहूलियत के लिए थोड़े कल्चर्स या दही वाले जीवाणु मिला लें (वैकल्पिक): कल्चर्ड क्रीम को रूम टेम्परेचर पर रखा रहने दें: