This butter recipe is cultured which means it has bacteria in the cream mixture before it is churned into butter. This easy homemade version from Chef Dan Souza gains bacteria by sitting in room temperature for up to a week. Add this better quality butter onto your toast in the morning for a more flavorful breakfast. Just remember to spread it in moderation! 

Recipe from America's Test Kitchen 

1 quart Heavy cream
2 tbsp Buttermilk
1/4 tsp Salt (optional)

Combine cream and buttermilk in clean container. Cover container and let sit at room temperature until mixture smells tangy and buttery and has a thick consistency, at least 24 hours or (recommended) up to seven days.

Chill cream to 55°F to 60°F. Transfer cream to food processor and process until mixture turns from grainy whipped cream to lumps of butter splashing in liquid, one to three minutes. Stop processor immediately.

Fill medium bowl halfway with ice and water. Line fine-mesh strainer with a triple layer of cheesecloth, leaving a few inches of cloth hanging over sides of strainer. Pour butter mixture through cheesecloth-lined strainer into large bowl (buttermilk will collect in bowl). Lift cheesecloth by edges and twist and squeeze tightly over strainer to press out more buttermilk (when butter starts to squeeze through cheesecloth, you are done).

Transfer cheesecloth-wrapped butter to ice bath until firm around exterior, about two minutes. Transfer buttermilk to airtight container; do not wash bowl.

Remove butter from cheesecloth and transfer to now-empty bowl. Stir and press with wooden spoon to force out additional buttermilk from butter, one to two minutes. Drain the buttermilk from the bowl and add to buttermilk container, and refrigerate until ready to use. If making salted butter, knead salt into butter with wooden spoon. Transfer butter to separate airtight container and refrigerate until ready to use (can be stored for up to two months).