I made some cultured butter for the first time last weekend and it turned out great. Only thing is I don't detect much of a "cultured" flavour in it, and I'm wondering if maybe I needed to add more Flora Danica or leave it out longer? I added 1 dash (1/8 teaspoon) to 1 litre of cream and left it out at room temperature (between 21 and 28 degrees Celcius) for 24 hours. It had some clumps in it by the end, but I was expecting more solids. Perhaps I'll try adding more culture next time.