Hello, I am a newbie to the forum and also to fermenting. I have made Kombucha and ginger ale in the past but just this month there is an interest in fermentation. I used raw cream to make butter. First I left it out on the counter for a couple of days. Then put it into the refrigerator until yesterday when I made butter. It came out beautifully but when I tasted the buttermilk that came off it it was bitter. That suggests that I left the cream out too long, doesn't it? But does it mean I have to toss my butter?