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I've made three batches of cultured butter. For the first two, I used store-bought buttermilk for the culture. The butter was delicious and the buttermilk was great. For my third batch, I used homemade yogurt for the culture (I understood I could use buttermilk, yogurt of sour cream). The butter is good but not as flavorful as batches 1 and 2. But the really strange thing is the buttermilk is more like white whey, with no thickness or typical taste or smell of buttermilk. Is this because I used yogurt to culture? Is there another reason it could have turned out like this? I believe it is usable just as whey is usable but clearly not enjoyable as real buttermilk.

Buttermilk uses meso bacteria. Yogurt uses thermos.