Not sure if anyone can help me with this. Ive started culturing the cream with mesophilic cultures which turns it to 'crème fraiche' I then whisk this up in the kitchenaid to make the butter (it thickens quicker less mess plus you have cultured buttermilk). Its a bit more spreadable this way too. But I have noticed that after a day or so it starts to bring on a taste which isn't traditional buttery but more strong bit cow poo/muddy. Its not nasty - not sour or spoilt but causes a problem in sandwiches as its a strong tang. The one child cant stand it. Its nothing to do with hygiene or anything else like that. It just isn't a butter I could share with friends they would think its weird. I have just whipped up a small batch tonight and Ive tasted it - its fine there is no strong taste. I will taste again tomorrow. But by day 2 its starting to have that taste. The buttermilk also gets the same after a day or so. Can anyone help me with this? The jersey is on hay not sileage. The milk is raw and clean. The fridge is working perfectly. I know from my previous rock hard butter thread that you have family members who are experienced in making butter/cheese. I just want my butter to taste like butter.