Here’s an ingenious method for making one’s own Euro-style cultured butter, sent in by reader Jessie. It calls for locally-obtained, non-stabilized cream, but outside places like Wisconsin or Vermont, that stuff ain’t too easy to come by. Freshest is best, though the recipe will still work with store bought cream (despite what the directions say about carrageenan, et al). I’d recommend this for pie crusts and just about anything else you’d use butter for, save for laminated doughs, since the moisture content will be too high for optimum flake. Still I’m gonna try this next chance I get!