Is there a way to mimic European butter from standard American butter?

As the title suggests, I have been reading on butter and how the European versions are more creamier and fattier. I currently have several pounds of Costco butter and I was wondering if there was a way to process this butter at home and make it fattier. Thanks in advance! submitted by /u/nakedUndrClothes [link] [comments]

As the title suggests, I have been reading on butter and how the European versions are more creamier and fattier. I currently have several pounds of Costco butter and I was wondering if there was a way to process this butter at home and make it fattier. Thanks in advance!

submitted by /u/nakedUndrClothes
[link] [comments]