Guest guest Posted January 17, 2007 Report Share Posted January 17, 2007 > > Hello Bee and everyone, > > Can you please tell me was 'cultured' butter is all about. MY organic butter does not say cultured, however some of the non-organic butters in the supermarket do say cultured. I've been reading about cultured butter in the messages, about it being better, and I'm not sure if my is actually cultured and just not labelled as such. This won't be an issue soon, as I will be getting some raw butter from Sydney soon, but I want to know whether my organic and possibly uncultured butter has been beneficial to me at all so far. ==>I haven't been able to buy cultured organic or certified organic butter at my health store lately either. Don't be too concerned about it, but do buy unsalted butter. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2007 Report Share Posted January 18, 2007 Hello again Bee, Thanks for your answer to my butter question, and all your answers for that matter. Thanks for reminding me not to buy salted butter. I've been so concerned with getter the right butter, organic, cultured, raw and somehow forgot about the salt factor. (I mean I read about it when I first started your program, but still blindly bought salted butter because it was the only organic butter I could get in my area.) No wonder I've feeling 'all salted up', a bit like Kramer from Seinfeld. I betcha it was flaming table salt. Also wanted to say that my month of die off diarrhea since I started the program has now gone. Phew! Things are quite 'nice' now in that department. Also, and lastly, since reading through previous messages about mixing drinks, I have have been mixing the vitamin C drink with the electrolyte drink and it's so delicious. Like others, I was finding it hard to fit all the drinks in during the day. Can I also mix the chlorofresh into the vitamin c/electrolyte combo? Thanks very much, > > Hello Bee and everyone, > > > > Can you please tell me was 'cultured' butter is all about. My > organic butter does not say cultured, however some of the non-organic > butters in the supermarket do say cultured. > ==>I haven't been able to buy cultured organic or certified organic > butter at my health store lately either. Don't be too concerned about > it, but do buy unsalted butter. > > Bee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2007 Report Share Posted January 19, 2007 > Also wanted to say that my month of die off diarrhea since I started the program has now gone. Phew! Things are quite 'nice' now in that department. ==>, that is wonderful news! Good for you. > > Also, and lastly, since reading through previous messages about mixing drinks, I have have been mixing the vitamin C drink with the electrolyte drink and it's so delicious. Like others, I was finding it hard to fit all the drinks in during the day. Can I also mix the chlorofresh into the vitamin c/electrolyte combo? ==>Yes, it is much better and easier to mix them together, otherwise you'd be waterlogged. Yes, do mix chlorofresh into the vitamin C/electrolyte drink too. Luv, Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 Hi Bee Is organic butter with sea salt ok? I'm not sure if it's refined salt we're trying to avoid or all salt in butter? Many thanks Aidan > > Also wanted to say that my month of die off diarrhea since I > started the program has now gone. Phew! Things are quite 'nice' now > in that department. > > ==>, that is wonderful news! Good for you. > > > > Also, and lastly, since reading through previous messages about > mixing drinks, I have have been mixing the vitamin C drink with the > electrolyte drink and it's so delicious. Like others, I was finding > it hard to fit all the drinks in during the day. Can I also mix the > chlorofresh into the vitamin c/electrolyte combo? > > ==>Yes, it is much better and easier to mix them together, otherwise > you'd be waterlogged. Yes, do mix chlorofresh into the vitamin > C/electrolyte drink too. > > Luv, Bee > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 > Hi Bee- Is organic butter with sea salt ok? I'm not sure if it's refined salt we're trying to avoid or all salt in butter? ==>You want to avoid refined salt which is contained in most butter. If you can buy organic butter with sea salt it is better, but it is still not ideal because they wouldn't use a good ocean sea salt like Celtic, and many sea salts are also refined. Bee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 Oh, I just bought rgular sea salt today with added iodide... so does it have to be Celtic Salt? ________________________________________________________________________________\ ____ Looking for earth-friendly autos? Browse Top Cars by " Green Rating " at Autos' Green Center. http://autos./green_center/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2007 Report Share Posted January 20, 2007 > Aidan wrote: > > > Hi Bee- Is organic butter with sea salt ok? I'm not sure if it's > refined salt we're trying to avoid or all salt in butter? > > ==>You want to avoid refined salt which is contained in most butter. > If you can buy organic butter with sea salt it is better, but it is > still not ideal because they wouldn't use a good ocean sea salt like > Celtic, and many sea salts are also refined. > > Bee > Hi Aidan I'm not sure where abouts in Australia you are from but I'm in Sydney & have managed to find a fabulous source for raw(unpasterised) organic butter... & it is so yummy! They actually make two versions, one plain & the other using celtic sea salt. I have only bought the plain as I figure that way I can add my own celtic sea salt to it if I like & monitor my intake. I buy the 1kg tub for $18 & then freeze in portions & use as I need it. If your interested let me know & I can email you the ladies number as I'm not sure if she would allow me to post it without first asking her. (As they sell it as 'cultured' because as you know it is still not legal in this country to supply any raw dairy products unless they are for cosmecutical (sorry can't spell) purposes. That is how Cleopatra raw milk is still able to be bought in some of our health food stores as they write on the carton for cosmetic use only, like who's going to be able to bathe in 2 litres of milk?!) Cheers Kelley Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 I think it may be possible that you're getting the 'cheesy' smell because you're not getting all of the buttermilk out of the butter - the buttermilk starts to sour after a couple of days and gives the whole lot of butter a bad taste. Perhaps this is what's happening to the farmer/customer that began this thread? After making your butter, be sure to wash it with cold water very well, squeezing out any last bit of the buttermilk, until the water runs clear. This should extend the life of your butter, and prevent that 'cheesy' smell and taste. Cheryl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 Do you wash your butter? I use raw cream to make my butter and had the same problem with the first few batches. After that I stared washing the butter to get the rest of the milk out of it, then I salt it and now I don't have the problem of it going bad before we use all of it.Terri wrote: I have been using the raw cream from our milk to make butter. I do nothing to the cream except take it from my fridge and dump it into the food processor...and then comes butter! I have noticed the butter does not stay "fresh" for very long and gets a "cheesy" smell/taste after a few days. Is this because it has not been cultured? How do I culture it? I have tried to keep it in the refridgerator as well as on the counter in a butter-bell and end up with the same results. For now, I have either been using it quickly or also freezing it.Thanks!PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING!Visit our Raw Dairy Files for a wealth of information!http://groups.yahoo.com/group/RawDairy/files/Archive search: http://onibasu.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2008 Report Share Posted March 10, 2008 > Do you wash your butter? I use raw cream to make my butter and had the same problem with the first few batches. After that I stared washing the butter to get the rest of the milk out of it, then I salt it and now I don't have the problem of it going bad before we use all of it. Yes, I do rinse with cold water and try to get most of the water/buttermilk out that is left. Perhaps I am not doing a good enough job? I use these teak wood salad bowls because the butter does does not stick, but maybe I should use a cutting board or something that I can slant so the liquid runs down? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 " " writes: > Yes, I do rinse with cold water and try to get most of the > water/buttermilk out that is left. Perhaps I am not doing a good > enough job? I use these teak wood salad bowls because the butter does > does not stick, but maybe I should use a cutting board or something > that I can slant so the liquid runs down? I think a wooden bowl works pretty well. Run it full of cold water, then knead the butter between your hands under the water for a minute, then hold the butter in the bowl with one hand and pour out the cloudy water you get. Run in more water and repeat until the water stays completely clear. -- -- aaron.baugher.biz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 I use my hands and kinda need it under the cold water tap a manageable lump at a time. Debbie Chikousky Manitoba, Canada gdchik@... " The person who wants something will find a way. The person who doesn't will find an excuse. " Re: Cultured Butter > >> Do you wash your butter? I use raw cream to make my butter and had > the same problem with the first few batches. After that I stared > washing the butter to get the rest of the milk out of it, then I salt > it and now I don't have the problem of it going bad before we use all > of it. > > Yes, I do rinse with cold water and try to get most of the > water/buttermilk out that is left. Perhaps I am not doing a good > enough job? I use these teak wood salad bowls because the butter does > does not stick, but maybe I should use a cutting board or something > that I can slant so the liquid runs down? > > > > PLEASE BE KIND AND TRIM YOUR POSTS WHEN REPLYING! > Visit our Raw Dairy Files for a wealth of information! > http://groups.yahoo.com/group/RawDairy/files/ > > Archive search: http://onibasu.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 , You have to wash all the 'buttermilk' out of the butter or it'll quickly go rancid. Since you are using a food processor, you can just pour out all the buttermilk you can, then refill with equal amount of clean, cold water. Hit button for a second, pour that out, refill, and keep repeating for about three to five 'wash' cycles. When the water is pretty much coming out clean/clear, then you know you have most of it. I just keep a jug of water in the refrigerator for this purpose so it's cold enough. Next, you need to work ALL the moisture you can out of the butter. This is the very tedious procedure!! Lots of different methods, bottom line is you are literally squishing all the moisture out of the butter. If you leave any moisture your butter will be 'brittle' and hard AND you'll have a soggy bottom when you butter your hot cat head biscuits of a morning!!! My method to work out the moisture is to take a tall sided stainless mixing bowl and put a lump of raw butter in bottom. Usually I do about a pound? at a time. I use a fork to mush out the butter and pull it up the sides of the bowl. It will 'weep' as I pull spread it out and pull it up the bowl sides. I pour off the moisture. If needed I can put bowl in refrigerator for a few minutes if it's getting too warm and 'greasy' to handle. Generally takes about 30 minutes to work a pound of butter this way. Now, if you are wanting to use a 'butter bell' to store? You will get much better results if you first allow your cream to sour with an added culture of some kind. You can use storebought cultured buttermilk for this- add about a cup of buttermilk to a gallon of warm cream (about 70*F) and gently mix. Leave it sit overnight at room temperature, then churn. This makes for a lower pH and it keeps much better. The tangy European butters are of this type. If you are just doing 'sweet' cream butter, you are better to store it in the warmest part of your refrigerator so it will spread and for longer storage to freeze. I just picked up a copy of magazine, Saveur, at my local food coop and it's got a wonderful group of articles on butters of the world!! Website is www.saveur.com and it's issue 109 (March 2008). If you want something that doesn't need refrigerator and is heavenly?? Try making Ghee, it's wonderful!!! Great how to book is A guide to the royal oil: Ghee by Kaathryn S. Feldenkereis. Order at 14635 Westercreek Road, Sedalia, CO 80135. Last info I have it's 9.99 plus 2.50 postage and handling. Website is www.purityfarms.com I liked the book and found it worth the money paid. Donna Safehaven Nubians Dandridge, TN > > I have been using the raw cream from our milk to make butter. I do > nothing to the cream except take it from my fridge and dump it into the > food processor...and then comes butter! I have noticed the butter does > not stay " fresh " for very long and gets a " cheesy " smell/taste after a > few days. Is this because it has not been cultured? How do I culture > it? > > I have tried to keep it in the refridgerator as well as on the counter > in a butter-bell and end up with the same results. For now, I have > either been using it quickly or also freezing it. > > Thanks! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 Thank you all for your replies to my original question below. I believe the overall concensus has been the buttermilk is not completely rinsed out causing the problem. I will try to make sure the next batch is rinsed and schmooshed, and rinsed and schmooshed again really well and see if this helps! Thank you again! > > I have been using the raw cream from our milk to make butter. I do > nothing to the cream except take it from my fridge and dump it into the > food processor...and then comes butter! I have noticed the butter does > not stay " fresh " for very long and gets a " cheesy " smell/taste after a > few days. Is this because it has not been cultured? How do I culture > it? > > I have tried to keep it in the refridgerator as well as on the counter > in a butter-bell and end up with the same results. For now, I have > either been using it quickly or also freezing it. > > Thanks! > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2009 Report Share Posted May 29, 2009 <Haecklers wrote... I'm also not sure how to get the cream off the top - sure it rises but you can't scoop it off the top of a regular small-mouthed milk jug - or decant it either for that matter. Maybe I'll look around for a gravy separator to use.> What I do is pour my raw milk into a gallon sun-tea jar that I got at Wallyworld for six bucks. Overnight the cream rises to the top and I drain the skim milk out from the tap at the bottom the next day. Bill Quote Link to comment Share on other sites More sharing options...
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