Cultured Butter

[coloradoclyde]

I hitched up the horse and trotted into town, got some more cream and yogurt... It was hard to find cream that wasn't "ultra pasteurized".....

Round 2 of the cultured butter experiment begins.

 

[George]

My heavy cream was ultra-pasteurized, it still made good butter with no difficulties. I've read that you shouldn't use that, but I don't understand why it would be a problem that there are fewer bacteria. The butterfat is still there.

Spence

 

[coloradoclyde]

Good to know.. :thumbsup:

 

[Black Hand]

Ultra-homogenized might cause problems...

 

[NeilMacleod]

How to Make Cultured Butter at Home

https://youtu.be/RqFwyDPeUOM

 

[coloradoclyde]

After shaking I can't tell if the chest pains are from shaking or eating the butter.... :haha:

 

[Ames]

:rotf: :nono: :rotf:

 

[coloradoclyde]

OK!...Update:

I got it done...Used a teaspoon of yogurt to culture and let it sit for 12 hours...Then shook the mason jar to get it mixed as solids had settled and stuck to the sides, then poured into the stand mixer....Speed 2 for what couldn't have been 2 minutes....an voila, BUTTER!
Washed about six times and salted.....(had to refrigerate several time to keep it from heating up)(hot hands)

Tasting:
Butter has a mild yogurt/butter smell but not anything funky. Taste was mild and delicious...It was not as "buttery" tasting as commercial butter in the side by side test. This makes me wonder if they put something in commercial butter. :hmm:

Thoughts:
The butter churned very quickly....Quicker than normal :hmm: I also wonder if the culture will improve shelf life or flavor over time.. :idunno:
Next time I may let it culture for 24 hours.

All in all it was a success...and a good excuse to use my butter bell....

 

[George]

.....(had to refrigerate several time to keep it from heating up)(hot hands)

Knead it under cold water. Change the water 2-3 times until it stays clear, pockets of milk inside the butter will go off quicker than just butter.

Spence

 

[coloradoclyde]

I did....I even started by adding ice cubes. Then I transferred to a plastic bowl for final kneading....The water just wasn't cold enough...It came out well....

 

[Ames]

Awwww man. Where's my mason jar?

 

[coloradoclyde]

:shocked2: :hmm: :idunno:

 

[George]

I'm puzzled by our different experiences making butter. I let my heavy cream warm up at room temperature for an hour, shook it vigorously for 10 minutes in a jar, then put it into the stand mixer at speed 8 for about 5 minutes before it "broke" and the butter came. It went through all the usual stages of beating heavy cream, first to whipped cream, then whipped cream with soft peaks, then with hard peaks, then it shrank impressively and separated very quickly into buttermilk and butter. All the butter stuck to and inside the wire whisk, and it started to splash the milk. The butter was pale yellow, and obviously butter.

I also don't understand how hot hands can be a problem if you knead the butter under cold water.

Your picture of the butter in the bel doesn't look like mine, yours is very white and doesn't look solid and greasy. Mine does.



I know yours was inoculated with yogurt bugs, but I'm surprised that made such a difference.

Spence

 

[coloradoclyde]

My cream was not ultra pasteurized....And was left to culture for 12 hours at room temp.....It did turn out very "white".
I do not have very cold water in the winter unless I completely empty my pressure tank and then run enough cold water from the well to cool down the tank and pipes....My basement Where the tank is stays very warm in the winter....(wood heat). Basement stays about 75 degrees.

When I have made butter without the yogurt the procedure was exactly as you described... With yogurt it came together very quickly I never took my hand off the switch......

The 3 main differences were,
Yogurt culture. (Oikos)
non-ultra pasteurized heavy cream.
Source of cream..

 

[George]

I don't plan on making butter on a regular basis, but I do plan on one more batch once this one is gone. I will inoculate the same heavy cream with a liberal amount of commercial cultured buttermilk, let it set at room temperature for 1-2 days, gauged by the amount of sour smell, then do just as I did on this one. It will be interesting to see if my results with that one are more similar to yours with the yogurt culture. Since the bacterial content of yogurt and buttermilk is different, I suppose the resulting butter might also be.

Whatever, I'm having fun fooling with it. It has triggered many pleasant memories of cherished family members from my childhood, long since gone.

Spence

 

[coloradoclyde]

I'm having fun fooling with it.

Delicious fun.... :thumbsup:

I have a bunch of sunflower heads, I'm thinking of trying to make my own sunflower oil... :hmm:

 

[Ames]

I do not have very cold water in the winter unless I completely empty my pressure tank and then run enough cold water from the well to cool down the tank and pipes...

Or stick a couple of gallon jugs of water in the fridge two days before you have to rinse butter. :wink:

 

[coloradoclyde]

Would only take an hour if I set the jug outside....and that might be too long.... :haha:

 

[George]

Don't be a wimp....go outside and knead the butter. :grin:

Spence

 

[Ames]

:rotf: :rotf: :rotf: