I had repeatedly heard that preparing your own butter is a waste of time because it wouldn't taste much different than store-bought varieties, but I suspect thi

I had repeatedly heard that preparing your own butter is a waste of time because it wouldn't taste much different than store-bought varieties, but I suspect this doesn't apply to the cultured variant. It's possible to make cultured butter and buttermilk using kefir. I intend to try this and then... make croissants or something. Considering the price of milk/cream vs a stick of grass-fed cultured "European-style" butter, worth a try.