Unrelated to article. But in many countries in Europe, even if you live in cities, its fairly easy to find fresh milk from farmers. From there on butter is easy to make by yourself.
true story: i had always made cream and butter from fresh milk. milk from cow every morning, quick boil. skim cream off the top. collect for a week or so. churn to make butter and buttermilk.
when i moved to the united states many many years ago...i kept trying to extract cream from full fat milk and couldnt figure out why i kept failing. having never had store bought homogenised milk before, i had to learn full fat isnt truly 'full fat'. gnarly!
