Re: Raw Milk Yogurt Question/butter questions

[Guest guest]

Kat, i just made my yogurt that way and i'm surprised it really worked.

What about with butter? I had some raw cream in the fridge that got sour so

i made butter with it. The butter tastes sour too and i don't find it

altogether pleasant. But is it safe? Also i don't 'wash' my butter. Why do

you need to do that?

Elaine

[Guest guest]

In a message dated 10/20/02 4:51:49 AM Eastern Daylight Time,

emarshall@... writes:

> What about with butter? I had some raw cream in the fridge that got sour so

> i made butter with it. The butter tastes sour too and i don't find it

> altogether pleasant. But is it safe? Also i don't 'wash' my butter. Why do

> you need to do that?

The butter will keep longer if you get rid of all of the milk solids.

Personally, don't bother with doing it to perfectly b/c it's a pain and I use

up the butter way too quick for it to go bad. The butter is safe to use, as

it will ferment with the natural lactobacilli in the milk, as long as it was

raw cream you used. Certainly if you can make whey and cheese by letting a

container of raw milk sit on the kitchen table for 4 days, you can eat your

soured butter! You might, _perhaps_ improve the taste by washing it, as the

butter milk trapped inside might be more sour than the butter, but I'm not

sure.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

Hi Elaine,

I am not an expert on butter, but you want to wash the butter to remove

anything but the fats. It goes rancid if you don't.

Remember my test: If it looks bad, tastes bad OR smells bad, toss it.

Kat

http://www.katking.com

----- Original Message -----

From: " Elaine " <emarshall@...>

< >

Sent: Saturday, October 19, 2002 7:36 PM

Subject: Re: Raw Milk Yogurt Question/butter questions

> Kat, i just made my yogurt that way and i'm surprised it really worked.

>

> What about with butter? I had some raw cream in the fridge that got sour

so

> i made butter with it. The butter tastes sour too and i don't find it

> altogether pleasant. But is it safe? Also i don't 'wash' my butter. Why do

> you need to do that?

>

> Elaine

>

>

>

>

>

[Guest guest]

Hi,

I make butter by culturing raw cream with a culture ( I have found this to be

the tastiest way to make butter). I add the culture to the cream, let it sit

in a glass milk bottle covered for 24 hours. I then have cultured cream. I

let it rest in the fridge overnight or so, then use a handheld whipping

device (a hand held mixer). It turns into butter very fast. I pour off the

buttermilk and save that, then I add very cold water and blend again.

I add water several more times, you can add sea salt if desired and then pat

dry with paper towels . I then transfer the butter to a crock and it's by far

the best butter I've had. Very fresh tasting , not sour tasting as most of

the raw butter I've had.

piimaman

[Guest guest]

In a message dated 10/20/02 1:25:25 PM Eastern Daylight Time,

katking@... writes:

> I am not an expert on butter, but you want to wash the butter to remove

> anything but the fats. It goes rancid if you don't.

>

> Remember my test: If it looks bad, tastes bad OR smells bad, toss it.

I don't understand how the fats could go rancid, I think they're stable

either way. If the milk solids go sour, some people like that, some don't.

A real lot of people prefer their butter soured, because they like the taste.

Other people don't. It seems harmless to me to eat sour butter if you can

deal with or like the taste.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

Hi Wanita,

I buy the starter culture from Body Ecology.

I use one packet to one pint of raw cream.

piimaman

[Guest guest]

I'm not sure Wanita, I don't use it for culturing vegetables. I get annoyed

too when additives are added that don't fit my standards. I have tried just

letting it sit out to sour without adding anything and found that it had a

strange taste.

piimaman

[Guest guest]

At 01:50 PM 10/20/02 -0400, you wrote:

>Hi,

>I make butter by culturing raw cream with a culture ( I have found this to

be

>the tastiest way to make butter).

>piimaman

What do you use for a culture? How much culture to each cup cream. My food

processor takes only 2 cups. I got what I'd call cultured butter once that was

awesome after letting it sit for 48 hours. All other attempts were soured.

Wanita

[Guest guest]

In a message dated 10/20/02 8:07:09 PM Eastern Daylight Time,

katking@... writes:

> REPLY: I did not say the fats went rancid, I said the mild solids went

> rancid ( " remove

> everything BUT the fats " ).

>

Ok, sorry about that. I was thinking of the fats b/c milk solids from raw

milk don't seem to go rancid if you sour them by letting them sit out, or sit

in the fridge for a while. What would make the milk solids go rancid that's

in the butter-making process that makes it different from whole milk, which

tends to just sour pleasantly if left alone?

Chris

[Guest guest]

At 04:59 PM 10/20/02 -0400, you wrote:

>Hi Wanita,

>I buy the starter culture from Body Ecology.

>I use one packet to one pint of raw cream.

>piimaman

Thanks, Piimaman. Any idea why they put glucose in it? If sugar is needed for

the culturing process wouldn't the lactose in the cream cover it. They suggest

it for veggie culturing too and they have plant sugars. Just curious.

Wanita

[Guest guest]

Hi

YOU WROTE: I don't understand how the fats could go rancid, I think they're

stable

> either way. If the milk solids go sour, some people like that, some

don't.

> A real lot of people prefer their butter soured, because they like the

taste.

> Other people don't. It seems harmless to me to eat sour butter if you

can

> deal with or like the taste.

REPLY: I did not say the fats went rancid, I said the mild solids went

rancid ( " remove

everything BUT the fats " ).

There is a very big difference between cultured/fermented and rancid. One

is healthy bacteria with an appealing sour taste/smell the other is very

unfriendly bacteria that I would not want to mess with.

Cultured butter that has been washed has the wonderful cultured taste and

will keep for long periods of time in the refrigerator. Unwashed butter

should be eaten in just a few days.

Fermented foods are safe as long as you follow simple rules of sight, smell

and taste.

Kat

http://www.katking.com

----- Original Message -----

From: <ChrisMasterjohn@...>

< >

Sent: Sunday, October 20, 2002 12:42 PM

Subject: Re: Raw Milk Yogurt Question/butter questions

> In a message dated 10/20/02 1:25:25 PM Eastern Daylight Time,

> katking@... writes:

>

> > I am not an expert on butter, but you want to wash the butter to remove

> > anything but the fats. It goes rancid if you don't.

> >

> > Remember my test: If it looks bad, tastes bad OR smells bad, toss it.

>

> I don't understand how the fats could go rancid, I think they're stable

> either way. If the milk solids go sour, some people like that, some

don't.

> A real lot of people prefer their butter soured, because they like the

taste.

> Other people don't. It seems harmless to me to eat sour butter if you

can

> deal with or like the taste.

>

> Chris

[Guest guest]

piima, what kind of culture to make the butter? Can i just add a little

yogurt? Your method sounds easier than pressing the water out of the butter.

I made my last batch in a jar by shaking it!

Elaine