So... I have been doing a little research and if you want raw, cultured butter, you are going to have to start with raw cream. You can get it at the Whole Foods Depot....
Natures Whole Food Depot
...then, you culture the CREAM (someone will probably have to buy a starter and share) , and leave it to thicken for a day or so before churning. Also, hold back a bit of the cream each time to use as the starter in the next batch. The flavor will continue to develop.
NEW IDEA: I think you can use Cream Fraiche to culture the cream. I am listing another direction page for your reference. It covers the steps very clearly. Just use the cream Fraiche as your starter. I don't know if I can find any here, but will look. I plan to try this as soon as possible.
Immunutrition - How to make raw, cultured butter
You can use your Kitchen Aid or food processor to make the butter from the cultured cream. I found a site that has picture.
Here are a couple of sites with some good pictures. I plan to just buy some cream fraiche and use that as a culture (or starter), then just follow the directions listed on one of these pages.
Cooking for Engineers - Making Butter
Love you all.
Have fun. Someone is going to have to be brave and try this.