Cultured vs Fresh Butter

[Guest guest]

I make both fresh and cultured butter.

To make cultured butter, you add 1/3-2/3 cup buttermilk to 1 gallon cream

and then let it sit in a warm place (oven with light on for instance) for 24

hours. You can also omit adding buttermilk and just let the cream sit in a

warm place for 24 hours. Then you proceed to churn as usual. If you want,

you can cool the cream to at least 60 degrees to speed the churning process.

Cultured cream usually takes less time to churn into butter and has a

wonderful texture and taste. The texture is almost like whipped butter and

it is not as easy, imho, to wash and mold cultured butter as it is fresh

butter. Flavorwise, you could get away with not salting it, but to preserve

it I always add a bit of salt. I would think that cultured butter might be

easier for the lactose intolerant due to the metabolization of lactose in

the cream during the clabbering process. The resulting buttermilk after

removing the butter is pretty thick (almost like kefir) since I use straight

cream to make butter. You can add some milk before you culture it to end up

with more buttermilk.

Fresh butter takes a little longer to churn, but it forms up into a butter

clump easier toward the end of churning making it a lot easier to wash. It

has the same texture as most storebought butter. I add salt for taste and

preservation unless I am going to use it for baking that calls for Sweet

Cream or Unsalted Butter.

I make fresh cream butter much more often than cultured.

ine in SC

[Guest guest]

Can fresh raw butter turn into cultured butter just by sitting out a few days?

I had a friend ship me some fresh raw butter but when I got it it tasted a bit

" cheesy " . I figured it had cultured, is this right?

C.

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

From: Food From Afar

Sent: Sunday, May 05, 2002 12:44 PM

Subject: Cultured vs Fresh Butter

I make both fresh and cultured butter.

To make cultured butter, you add 1/3-2/3 cup buttermilk to 1 gallon cream

and then let it sit in a warm place (oven with light on for instance) for 24

hours. You can also omit adding buttermilk and just let the cream sit in a

warm place for 24 hours. Then you proceed to churn as usual. If you want,

you can cool the cream to at least 60 degrees to speed the churning process.

Cultured cream usually takes less time to churn into butter and has a

wonderful texture and taste. The texture is almost like whipped butter and

it is not as easy, imho, to wash and mold cultured butter as it is fresh

butter. Flavorwise, you could get away with not salting it, but to preserve

it I always add a bit of salt. I would think that cultured butter might be

easier for the lactose intolerant due to the metabolization of lactose in

the cream during the clabbering process. The resulting buttermilk after

removing the butter is pretty thick (almost like kefir) since I use straight

cream to make butter. You can add some milk before you culture it to end up

with more buttermilk.

Fresh butter takes a little longer to churn, but it forms up into a butter

clump easier toward the end of churning making it a lot easier to wash. It

has the same texture as most storebought butter. I add salt for taste and

preservation unless I am going to use it for baking that calls for Sweet

Cream or Unsalted Butter.

I make fresh cream butter much more often than cultured.

ine in SC