Guest guest Posted May 4, 2002 Report Share Posted May 4, 2002 The farmer who milks our cow uses a bare lightbulb next to his churn when he is clabbering milk to make butter. I don't see why you couldn't do that with whey. You could also try putting in the oven with only the oven light left on. That would do it also. ine in SC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2002 Report Share Posted May 5, 2002 In a message dated 5/5/2002 10:39:17 AM Central Daylight Time, brberg@... writes: > > I thought butter was made from fresh milk. What does clabbering it first > do? Is he making " cultured " butter? > > Probably. As I understand it, butter was traditionally made from soured > cream, but they started using sweet (unsoured) cream when they switched to > an automated process, because the soured cream was sticking to the > machinery, or something like that. Apparently Those Who Know Better prefer > cultured butter because sweet cream butter loses its flavor too quickly. > We tried making butter from soured cream, first time it was OK, next time it was awful. Our cream usually sits in the fridge waiting for more to add to it before we churn, sometimes as long as a week. Never tried cultured butter, we're happy with the fresh. Belinda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2002 Report Share Posted May 5, 2002 I thought butter was made from fresh milk. What does clabbering it first do? Is he making " cultured " butter? C. ----- Original Message ----- From: Food From Afar Sent: Saturday, May 04, 2002 2:28 PM Subject: RE: Questions about Whey The farmer who milks our cow uses a bare lightbulb next to his churn when he is clabbering milk to make butter. I don't see why you couldn't do that with whey. You could also try putting in the oven with only the oven light left on. That would do it also. ine in SC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 5, 2002 Report Share Posted May 5, 2002 ----- Original Message ----- From: " Conway " <mclcdcmcmc@...> > I thought butter was made from fresh milk. What does clabbering it first do? Is he making " cultured " butter? Probably. As I understand it, butter was traditionally made from soured cream, but they started using sweet (unsoured) cream when they switched to an automated process, because the soured cream was sticking to the machinery, or something like that. Apparently Those Who Know Better prefer cultured butter because sweet cream butter loses its flavor too quickly. Quote Link to comment Share on other sites More sharing options...
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