Well I finally got around to making cultured butter yesterday after separating off about 1.5 litres of cream from my milk. Pasteurised the cream in a microwave and let cool, added a few grains of culture and left for a day on the kitchen bench.
This thickened up and had a nice tang to it.
Cooled down to 10 Celsius and put in the kitchen aid mixer. I followed your advice with the plastic wrap over the bowl while whipping (glad I did or it would have been very messy when the butter and butter milk separated)
After about 2 minutes I had lovely butter formed, wow so easy. I have about 600 grams of butter plus butter milk to use for cooking.
AND I have a 1.5 kg Parma block of cheese from the cream reduced milk ready to go into the cave. Thanks for the recipe, this is great!!