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Ireland has one of the oldest butter making traditions in the world! However, the butter that was produced here over 5,000 years ago was a very different food than that available today.  The butter of the past was alive with a full range of live probiotic cultures, stored longer and possessed a flavor/terroir made possible only through the wild fermentation process.  Participants will learn how to transform both raw and pasteurized cream into nutrient dense, alive, probiotic cultured butter and its by-product, buttermilk.  Students will leave the course with cultured butter and buttermilk they made themselves and a wild clabber culture they can use to create their own cultured butter at home.