I moved to Montreal, QC from the US and still can't get all of the creams straight. I don't understand the huge variety of dairy here - thickened, old-fashioned, cooking, table, coffee, etc., as well as the different gradations of milk fat percentage. I don't like that they all - Quebon, Lactania - seem to have additives in the cream like gum. Which cream should I use if I want to make homemade butter? I used to just use heavy cream and add a spoonful of sour cream to culture it for a day or two before churning.