Churned Butter and Ricotta

mike.minasian

Two different questions rolled into one:

1. Inspired by this video: http://sploid.gizmodo.com/this-restaurant-might-have-the-best-bread-and-butter-in-1605785247/+caseychan I am wondering if anyone has made butter and what if any benefit we would see using commercially available cream (although maybe there's a farm nearby??).

2. Does anyone have experience with the MC Ricotta?  I am trying to recreate a fantastic ricotta that I had at Olive and Gourmando in Montreal.  Will the type of acid play a role?  I only have citric acid currently on hand.  Will that work equally well to the recommended lactic acid?  The final product I am hoping to make should have a rustic finish in appearance, but smooth mouthfeel, creamy and salty.  http://a4.urbancdn.com/w/s/yD/Ud8ZZIMwGt2uws-640m.jpg

Pepijn_31744

Great video! I haven't made any butter yet, it is on my list so I would definitely be interested peoples experience producing small quantities of butter. Sourcing good quality butter is quite hard where I'm located and I'd love to see if making my own will result in a satisfactory product. I'm especially interested in the quasi-fermented butter.